Peppermint Bombe

1h 50 min 6 servings

Equipment:

6 half-sphere silicome moulds (3 inches wide)

For the white chocolate shell and peppermint mocha mousse:

200g white chocolate, melted

Peppermint mocha mousse

185g dark chocolate (60%)

200ml double cream

½ tsp gelatin, mixed in with 1 tbsp water

100g icing sugar

1tsp peppermint extract

1 tbsp instant espresso powder

For the chocolate cake base:

175g caster sugar

100g plain flour

75g Lurpak® Unsalted butter, melted

50g cocoa powder

50ml buttermilk

2 eggs

1 tsp baking soda

Peppermint Bombe

Preparation

On a tray of six half-sphere silicone moulds, paint the melted white chocolate into the walls of the dome. Place in the refrigerator to set for 10 minutes. Remove from the refrigerator and then paint a second layer of chocolate to the moulds before returning them to the refrigerator.

In a small bowl set over boiling water add the chocolate to melt for five minutes, stirring often. Make sure the bowl isn’t touching the water. Once the chocolate has melted, take it off the heat and stir in the gelatin mixture. Scoop the chocolate mixture into a large bowl and set aside.

Using a hand mixer, beat the double cream, icing sugar, peppermint extract and espresso powder in a large chilled bowl until firm peaks form.

Then add half of the whipped cream into the bowl of chocolate. Using a spatula, fold the cream into the chocolate mixture until fully incorporated. Then add the rest of the cream and mix until smooth.

Take the tray of six half-sphere silicone moulds out of the refrigerator.  Scoop the peppermint mocha mousse into the moulds and fill ¾ of each dome, leaving room for a cake base. Return the tray into the fridge for one hour.

To make the chocolate cake base, start by pre-heating the oven to 175oC. Then grease a large sheet tray with Lurpak® Unsalted butter and set aside.

In a large bowl mix in the dry ingredients: flour, cocoa powder, sugar, and baking soda. Then add eggs, the buttermilk and Lurpak® Unsalted butter. Stir until smooth.

Next, transfer the cake mix onto the large sheet tray. Make sure it is spread evenly across the tray and bake for 20-25 minutes. Once baked, leave to cool completely for 20 minutes. 

Using a round cookie cutter (six centimetres in diameter) cut six circular pieces of cake and set each piece on top of the set mousse. Brush the leftover melted white chocolate over the cake. Make sure it is sealed around the edges. Return the silicone tray to the refrigerator to allow the white chocolate to set for 20 minutes before serving chilled.

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