Culinary Institute of America

Chocolate Caramel Bombes

Preparation info
  • Makes

    24

    bombes
    • 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
Chocolate Sponge sheet

Method

  1. Using a 2-in/5-cm cutter, cut 24 rounds from the chocolate sponge.
  2. Using a pastry bag fitted with a #5 plain tip, pipe the chocolate mousse into twenty-four 3-in/8-cm hemispherical flexible silicone molds, filling them two-thirds full.
  3. Using a pastry bag fitted with a #5 plain tip, pipe ½ oz/14 g of the caramel filling into the center of each chocolat