White Chocolate Raspberry Bombe

15 May 2017

It seemed appropriate to use the last of the tulips in my garden for this summer dessert pic, as spring is almost over. Does anyone remember the strawberry shortcake pops with the crunchy coating? That is basically where I got the inspiration for this recipe - those were one of my favorite summer indulgences as a kid and definitely says "summer" to me. I would often treat the special exhaustion that comes with too much sun and chlorine at the community pool with one of these pops.

I am actually not sure why I spent so much time at the pool because I never quite learned to swim. I took swimming lessons, but I did not do well - I was too afraid. Being easily traumatized and overly worried about most things, I don't know if I was just too scared of drowning or if it was the unfortunate incident where one of my instructors "let me go" in the deep end that put the final pin in my swimming instruction. Either way, they ended and I am now an adult that can't truly swim and I don't much care for being in the water at all. But we all have our things I guess.

This recipe is very easy, despite the numerous instructions and one you can make in stages. I actually worked on it over several days because of time constraints. It would be perfect for a larger party because it can be made ahead of time and keeps well. Here's to childhood summers!

White Chocolate Raspberry Bombe

Recipe for white chocolate raspberry bombe.

White Chocolate Raspberry Bombe

Prep time: - Cook time: - Total time:
Yield: 6S


For White Chocolate Shell
- 12oz white chocolate

For Raspberry Mousse
- 2 cups raspberry
- 1/4 cup sugar
- 1.5 t powdered gelatin
- 4 t lemon juice
- 3.5 cups heavy whipping cream
- powdered sugar (optional)
- 6 t seedless raspberry jam
- 6 raspberries

For Raspberry Crunch
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 2 cups flour
- 1/2 cup crushed freeze-dried raspberries (or strawberries work too)

For Final Assembly
- 4oz white chocolate


For White Chocolate Shell
Temper chocolate for outside shell of bombe. I have started using sous vide, but I will also include traditional.

Sous vide: Place chopped white chocolate in vacuum-sealed bag, then heat water bath to 115F and place bag in water for 5 minutes. Remove bag and reduce temperature to 82F (add ice a cup at a time until temperature drops), then place bag of chocolate back in water bath for 5 minutes. Then remove and increase temperature for 90F and place bag back in for at least 5 minutes, but can leave at this temp to sit.

Traditional: Place 2/3 of chocolate in double boiler with candy thermometer and do not let the temperature go over 105F until it melts. Remove from heat and stir in remaining 1/3 of chocolate, let cool until 82F. Then place back on double boiler and reheat to 85F - 87F - use at this temp - reheat to this range if necessary.

Take your mold and brush 2 - 3 coats of chocolate on the inside. In between each coat, pop the mold very briefly in the freezer so it sets. Then after all coats, place in freezer for at least 3 hours and prepare the mousse.

For Raspberry Mousse
Bloom gelatin in lemon juice (stir together).

Heat raspberries, sugar and about 2-3 T water on medium heat until raspberries breakdown and liquid forms (about 5 minutes).

Strain raspberries through fine mesh strainer to remove seeds (you should have a little over half a cup of juice remaining).

Add raspberry syrup back to pot, add gelatin and heat on low until gelatin is melted - turn off heat and let cool completely.

Beat heavy whipping cream until medium peaks form and then whip in cooled raspberry puree.

Based on your sweetness preference, you can beat in powdered sugar to taste.

Remove chocolate molds from freezer and put mousse in a piping bag with large tip.

Pipe frosting into molds and leave a small hole in the center - do not pipe all the way to the form edge, leave the last layer open.

Place about 1 teaspoon of jelly in center and then press one raspberry into jelly.

Pipe last layer of mousse to cover filling.

Repeat for all 6, then take a bench scraper or straight spatula over the whole mold, so that the bottoms of the domes are flat.

Freeze mold overnight.

For Raspberry Crunch
Preheat oven to 350F.

Mix butter, flour and sugar in a bowl until crumble texture forms.

Divide in half and mix one half with 1/4 cup of crushed dehydrated raspberries.

Spread both together on a baking sheet and bake for 15 minutes.

Remove from oven and let cool completely, then break up large chunks with a fork.

The pink color will fade a bit after baking so sprinkle remaining 1/4 of cup over mix.

Final Assemble
Unmold frozen mousse domes and place on a tray.

Melt 4oz of chocolate and let it cool slightly and place on a flat dish (if too hot will ruin outer shell of bombe).

Dip mousse domes in melted chocolate and push chocolate with a fork around the edges of the dome.

Immediately coat melted chocolate area in raspberry crunch and place back on tray.

Repeat with all 6.

Place back in fridge or leave out until bombes reach room temperature if serving soon (takes about 1 - 2 hours to thaw). Enjoy!



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