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Bombe: Chocolate-Peanut Butter Bombe




Source of Recipe


Starfish Brasseire


List of Ingredients




CHOCOLATE MOUSSE-7 ounces cream; 3 ounces milk chocolate;
3 ounces dark chocolate; 1.5 ounces egg yolks; 2 ounces egg whites;
3 ounces sugar; 1 ounce rum; vanilla

PEANUT BUTTER TRUFFLE-2 tablespoons butter, softened; 2 tablespoons powdered sugar;
2 tablespoons creamy peanut butter, softened

CHOCOLATE GANACHE-8 ounces chocolate; 1 cup heavy cream


Recipe



Whip heavy cream until soft peaks form. Melt chocolate in double boiler(You can create this by putting small pan into larger one. Take care not to let the water in the large pan get into the chocolate) Combine egg yolks and sugar and whisk over a double boiler. Add the melted chocolate to the egg/sugar mixture. Fold in the whipped cream. Whip the egg whites until stiff and fold into chocolate mixture. Pour into 6 8 ounce cups. Roll the peanut butter mixture into a ball and push into the soft mousse. Freeze and then unmold. Scald cream and then add chocolate. Take off burner and mix thoroughly. Coat the frozen bombes. chill. Serve.