Death by Chocolate Bombe

READY IN: 1hr 15mins
Recipe by Rav8126

This is a truly decadent dessert. Tread with caution though as this is a very rich dessert (a heart attack waiting to happen - though you might think it was well worth it when you try this). A true chocolate lover's delight, but go easy - my brother-in-law had almost the entire bombe in one sitting and truly regretted the after effects.

Top Review by RealFoodie2

I can't believe nobody has rated this stellar recipe. Definiately a recipe to impress! I made it for our 15th wedding anniversary and it fit the bill. Very special, tasted utterly gourmet and decadent, easy to prepare--- and my DH was in heaven. I did make the following modifications: I used semi-sweet chocolate chips (1 cup) and white chocolate chips (1 cup) instead of bakers chocolate. I used 1/4 cup chips for the 1 square and it did NOT get thin enough to drizzle nicely. I would recommend using gelatin in the dark mousse layer also as the got the mushiest the fastest. I also suggest using a glass bowl-- I used metal and the plastic wrap did not cling to it nicely. Thanks so much for a very memorable dessert to top off a memorable anniversary!

Ingredients Nutrition

  • White Mousse

  • 1 square BAKER'S Semi-Sweet Chocolate, melted
  • 1 teaspoon unflavored gelatin
  • 23 cup whipping cream
  • 6 squares baker's white chocolate
  • 2 tablespoons butter
  • 2 eggs, separated
  • 14 cup sugar
  • Dark Mousse

  • 13 cup whipping cream
  • 5 squares BAKER'S Semi-Sweet Chocolate
  • 2 tablespoons butter
  • 2 eggs, seperated
  • 14 cup sugar


  1. Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze
  2. WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes.
  3. Bring cream to a boil; remove from heat.
  4. Add white chocolate and butter; stir until melted.
  5. Blend in egg yolks.
  6. Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form.
  7. Fold into chocolate mixture; pour into prepared bowl.
  8. Freeze 30 minutes.
  9. DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step.
  10. Freeze until set, at least 8 hours.
  11. Unmould onto serving plate, remove plastic wrap.

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