Grand-mère Genevieve's Chocolate Chestnut Bombe
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A classic French dessert featuring a rich chocolate mousse surrounding a chestnut cream filling, offering a delightful balance of flavors and textures.
8 oz
Semi-sweet Chocolate-chopped
4
Large Eggs-separated
1/4 cup
Granulated Sugar
1 cup
Heavy Cream
1 tsp
Vanilla Extract
See all 9 ingredients ↓
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Standard
Upgraded
Elevated
A classic French dessert featuring a rich chocolate mousse surrounding a chestnut cream filling, offering a delightful balance of flavors and textures.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Prepare the Chocolate Mousse: Melt the Semi-sweet Chocolate in a double boiler or microwave.
In a separate bowl, whisk the Egg Yolks with the Granulated Sugar until pale and thick.
Gradually whisk the melted Chocolate into the Egg Yolk mixture.
In another bowl, whip the Heavy Cream until stiff peaks form. Stir in the Vanilla Extract.
Gently fold the whipped Cream into the Chocolate mixture.
In a clean bowl, beat the Egg Whites until stiff peaks form. Gently fold the Egg Whites into the Chocolate mixture.
Prepare the Chestnut Filling: In a bowl, combine the Chestnut Puree, Powdered Sugar, and Rum (if using). Mix well.
Assemble the Bombe: Line six ramekins with plastic wrap, leaving an overhang.
Spoon a layer of Chocolate Mousse into each ramekin, then a layer of Chestnut Filling. Repeat layers, ending with Chocolate Mousse.
Freeze for at least 4 hours, or preferably overnight.
To serve, unmold the Bombes and garnish with Shaved Chocolate.
8 oz
225 g
Semi-sweet Chocolate-chopped
4
4
Large Eggs-separated
1/4 cup
60 mL
Granulated Sugar
1 cup
240 mL
Heavy Cream
1 tsp
5 mL
Vanilla Extract
15 oz
425 g
Chestnut Puree
1/4 cup
60 mL
Powdered Sugar
2 tbsp
30 mL
Rum-optional
1/4 cup
30 g
Shaved Chocolate
Equipment
Double boiler or microwave-safe bowl
Mixing bowls
Whisk
Ramekins
Plastic wrap
8 oz
225 g
Semi-sweet Chocolate-chopped
4
4
Large Eggs-separated
1/4 cup
60 mL
Granulated Sugar
1 cup
240 mL
Heavy Cream
1 tsp
5 mL
Vanilla Extract
15 oz
425 g
Chestnut Puree
1/4 cup
60 mL
Powdered Sugar
2 tbsp
30 mL
Rum-optional
1/4 cup
30 g
Shaved Chocolate
Instructions
Prepare the Chocolate Mousse: Melt the Semi-sweet Chocolate in a double boiler or microwave.
In a separate bowl, whisk the Egg Yolks with the Granulated Sugar until pale and thick.
Gradually whisk the melted Chocolate into the Egg Yolk mixture.
In another bowl, whip the Heavy Cream until stiff peaks form. Stir in the Vanilla Extract.
Gently fold the whipped Cream into the Chocolate mixture.
In a clean bowl, beat the Egg Whites until stiff peaks form. Gently fold the Egg Whites into the Chocolate mixture.
Prepare the Chestnut Filling: In a bowl, combine the Chestnut Puree, Powdered Sugar, and Rum (if using). Mix well.
Assemble the Bombe: Line six ramekins with plastic wrap, leaving an overhang.
Spoon a layer of Chocolate Mousse into each ramekin, then a layer of Chestnut Filling. Repeat layers, ending with Chocolate Mousse.
Freeze for at least 4 hours, or preferably overnight.
To serve, unmold the Bombes and garnish with Shaved Chocolate.
Nutrition per serving
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