Chocolate Bombe
Comments: To serve, unmold bombe onto a cold plate or platter and decorate bombe with fresh fruit puree, berries, and/or coated with any fruit syrup; slice to serve.
Servings: Approximately 4 cups [1 L]
  • 1 1/2 teaspoons [3.75 g] unflavored gelatin
  • 1 cup [250 mL] cold water
  • 1 1/2 cups [300 g] sugar
  • 1/4 cup [60 mL] cocoa powder
  • 1 cup [250 mL] milk
  • 1 teaspoon [5 mL] vanilla
  • 2 cups [500 mL] whipping cream
  • Sprinkle gelatin over cold water; set aside.
  • Into a casserole, mix together sugar and cocoa powder.
  • Slowly stir in milk.
  • Bring to a boil then remove mixture from heat.
  • Pour mixture into a bowl and mix in swollen gelatin, until completely dissolved.
  • Leave mixture to cool to room temperature, then mix in vanilla.
  • Refrigerate mixture until really cold.
  • Then whip cream until soft peaks form; fold whipped cream into really cold chocolate mixture.
  • Evenly spoon mixture into a mold, or ice cube trays after having removed separations.
  • Freeze mixture, without stirring, until really firm.