Culinary Institute of America

Chocolate Mousse 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
Vanilla Sauce, warm

Method

  1. Combine the vanilla sauce with the melted ganache.
  2. Bloom and melt the gelatin in the water. Blend the gelatin into the vanilla sauce mixture. Set aside.
  3. Beat the egg whites until frothy. Slowly add the sugar and whip to a stiff-peak meringue.
  4. Stir the vanilla sauce mixture over an ice water bath just until it begins to thicken. Fold in the m