Culinary Institute of America

Frozen Chocolate Bombe

Preparation info
  • Makes

    20

    individual domes ( 6 fl oz 180 ml each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Heavy cream 1

Method

  1. Whip the cream to soft peaks, cover, and refrigerate.
  2. Place the chocolate in a stainless-steel bowl over barely simmering water and melt to 140°F/60°C, stirring until smooth. Keep warm.
  3. Make a pâte à bombe with the egg yolks and sugar.
  4. Gently stir the oil into the hot chocolate. Fold the chocolate mixture into the pâte à bombe with a whisk u