Chocolate Bombe With Raspberry Sauce

Chocolate Bombe With Raspberry Sauce

Typically frozen, our version of this impressive, rich dessert features creamy smooth mousse in an easy-to-make chocolate shell. Served on a vibrant, tasty pureed raspberry sauce, this dessert is "dressed to impress."

Makes 6 servings.

Step 1

Step 1: Make Candy Shell

Melt 1 package Candy Melts according to package directions. Spoon melted candy into bottom of pan cavities. With a clean pastry brush, spread candy up onto sides of pan, adding additional melted candy if needed to coat the sides well. Refrigerate 5 minutes. Repeat with additional melted candy, continuing until candy forms a thin shell. Refrigerate until needed.

Step 2

Step 2: Fill with Mousse Filling

Chop remaining package of Candy Melts. In medium saucepan or microwaveable bowl, heat whipping cream until hot (do not boil). Remove from heat; add chopped candy and stir until smooth and melted. Let stand at room temperature 30 minutes. Cover and refrigerate until cold, about 1 hour. With electric mixer, beat until just light and fluffy, being careful to not overbeat. Spoon into chocolate shells; smooth tops. Refrigerate until firm.

Step 3

Step 3: Decorate

Make raspberry sauce. Place raspberries in blender or food processor; process until smooth. Strain to remove seeds. Refrigerate until ready to use.

To serve, make a pool of raspberry sauce on individual serving plates. Unmold bombes and place in center of raspberry sauce. In small bowl, stir sour cream to soften and smooth; if necessary, stir in enough milk to achieve thin, smooth consistency. Place into disposable decorating bag. Snip end of bag and pipe dots of mixture into raspberry sauce around bombe; pull points out with toothpick. Garnish, if desired, with chocolate curls or fresh raspberries.

The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.