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Milk Chocolate Mousse Bombe with Pecan Caramel and Bourbon Ice Cream and Pecan Crumble
Preparation info
- Makes
10
desserts - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Flourless Chocolate Cake, cut in 1¼-in/3-cm rounds |
Method
- Reserve the cake rounds in the freezer.
- Fill thirty 1¼-in/3-cm diameter dome-shaped flexible silicone molds half-full with chocolate mousse.
- Using a ½-tsp/2.5-mL measure, scoop chilled soft caramel on top of the mousse.
- Pipe the remaining mousse on top of the caramel. Place a chocolate cake round on top of each mold and gently press into the
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