Spiced Chocolate Mousse Bombe

Spiced Chocolate Mousse Bombe

This recipe for Spiced Chocolate Mousse Bombe will easily turn your kitchen into a fine pastry shop. Everybody you know will be head over heels for these, so make sure your head still fits through the door after receiving all those compliments!


approximately 12 chocolate mousse bombes 3 inches (7.5 cm) each


5 hours 30 minutes


18 minutes


What you need for the cinnamon chocolate sponge

  • ¼ cup (57 g) unsalted butter
  • ½ tsp (1 g) instant espresso
  • 4 large egg yolks
  • ¼ cup + 2 tbsp (81 g) Redpath® Dark Brown Sugar, packed and divided
  • 4 tbsp (28 g) cocoa powder
  • 3 tbsp (27 g) all-purpose flour
  • 2 tsp (6 g) cornstarch
  • 1 tsp (5 g) ground cinnamon
  • 3 large egg whites
  • ⅛ tsp (1 g) fine sea salt

What you need for the spicy chocolate mousse

  • 2 tsp (6 g) powdered gelatin
  • 2 tbsp + 2 tsp (40 ml) cold water
  • 1 ⅓ cup (320 ml) heavy cream, divided
  • ½ cup (120 ml) whole milk
  • ⅔ cup (145 g) Redpath® Dark Brown Sugar, packed and divided
  • 1 cinnamon stick
  • ½ tsp (4 g) ground cayenne
  • ½ tsp (3 ml) vanilla extract
  • 4 strips orange peel
  • ⅛ tsp (1 g) fine sea salt
  • 2 egg yolks
  • 1 ⅓ cup (151 g) dark chocolate pieces/chips
  • fresh raspberries or cherries

What you need for the chocolate ganache

  • 1½ cup (255 g) dark chocolate, chopped
  • 2 tbsp (30 ml) light corn syrup
  • 1 cup + 1 tbsp (255 ml) heavy cream

Optional Garnishes

  • fresh raspberries or cherries
  • melted dark chocolate (for drizzling)


  1. In a small microwaveable bowl, melt butter. Add instant espresso; stir and cool to room temperature.
  2. In the bowl of a stand mixer, with the whisk attachment, whip egg yolks with half the Redpath® Dark Brown Sugar until thick (ribbon stage); about 4 to 5 minutes. Transfer to a large bowl. Wash and dry both the stand mixer bowl and whisk attachment.
  3. In a medium bowl, whisk together the cocoa powder, flour, cornstarch, and cinnamon.
  4. In the cleaned bowl of the stand mixer, whip egg whites and salt with remaining Redpath ® Dark Brown Sugar until glossy stiff peaks form. Do not overwhip the mixture.
  5. Gently fold whites into the whipped egg yolks. Gradually add and fold flour mixture into the egg mixture.
  6. Pour in one third of the cooled butter mixture into the batter and fold. Repeat process with the remainder of the butter. Transfer batter into a rimmed half sheet (baking sheet). With an offset spatula, evenly smooth out to the edges of the sheet. Run a thumb around the edges of the batter to check the depth and evenness of the sponge; also to prevent sponge from sticking to the edges. Bake at 350 ? (180?) for 8 minutes or until sponge springs back when gently pressed. Cool completely.
  7. Cut with a round cookie cutter between 3 to 4 inches (7 to 10 centimetres) or just slightly smaller than the size of mould being used.

How to prepare the Spicy Chocolate Mousse

  1. In a small bowl, add cold water and sprinkle gelatin over the surface of the water. Set aside to absorb and bloom.
  2. In a medium pot, heat ¾ cup (180 ml) of cream, milk, half of the Redpath ® Dark Brown Sugar, cinnamon, ground cayenne, and orange peel until it starts to simmer. Take off heat. Stir in vanilla extract.
  3. Add bloomed gelatin to hot cream mixture and stir to dissolve. Cover pot with plastic wrap. Allow ingredients to infuse in the cream mixture; at least 10 minutes.
  4. Meanwhile, place chocolate in a medium-sized bowl and over a double-boiler. Gently melt chocolate over simmering water (chocolate does not need to be fully melted as the hot cream mixture will melt it further).
  5. In a large bowl, whisk egg yolks with remaining Redpath ® Dark Brown Sugar until sugar is dissolved. Temper egg yolks by ladling some of the hot cream mixture onto the whipped egg yolks, constantly whisking to prevent yolks from cooking. Once all the cream has been added to the eggs, strain half of the mixture over the melted chocolate. Gently stir cream into the chocolate. Once incorporated, strain the remaining milk mixture over the chocolate mixture. Stir until smooth. Discard orange peel and cinnamon stick. Lay a piece of plastic wrap on top of the entire surface of the chocolate mixture; this will prevent a skin from forming. Place bowl into the fridge to chill; at least 2 hours or until cold.
  6. Once the chocolate mixture is cold, take mixture out of the fridge and bring to room temperature; about 15 minutes. Whisk chocolate mixture until smooth. Whip the remaining heavy cream (140 ml) into medium peaks.
  7. Fold in one third of the whipped cream into the chocolate mixture to lighten. Add and fold in the remaining whipped cream.

  8. Spoon and spread mousse into silicon moulds until almost level with the edge of the mould. Gently press in a raspberry or cherry into the centre of the mousse, until the bottom of berry is level with the mousse. Add a small amount of mousse to cover berry. With an offset spatula, scrape away any excess mousse. Gently press a chocolate sponge round onto the mousse. Place into freezer to harden; about 3 hours.

  9. Carefully remove mousse by flipping the entire mould onto a parchment lined baking sheet. Gently press the tops of the domes of the silicon moulds until mousse pops out. Transfer bombes onto a wire rack, and place the wire rack back onto the parchment lined baking sheet. Place back into freezer to harden; about 10 minutes. Meanwhile, make the chocolate ganache.

  1. Place chopped chocolate into a medium-sized heatproof bowl.
  2. In a small pot, heat cream until it reaches a simmer. Stir in corn syrup. Take off heat. Pour half of the cream into the chocolate. Allow to sit; 30 seconds. Slowly stir in the cream from the centre outwards, until chocolate is almost melted. Pour in the remaining hot cream. Stir until ganache is smooth and shiny. Allow glaze to cool slightly at room temperature; about 10 minutes.

  3. Take bombes out of the freezer. With a ladle, spoon ganache over the mousse until completely covered. Tap baking sheet several times on work surface to help ganache flow smoothly over the mousse. Allow to harden in the fridge. Garnish with fresh raspberries, cherries or edible gold leaf.

    Chocolate Bombe - hi res hero  (1 of 2)


  • The sponge can be made a couple of days in advance, cooled completely on the baking sheet, wrapped well with plastic wrap and frozen. Allow sponge to come to room temperature about 15 minutes before cutting.
  • Chocolate mousse can be made 1 to 3 days in advance.
  • Silicon domes can be found in any specialty cooking or kitchen store; alternatively they can be ordered online. Having 2 sets of these moulds can make all 12 bombes at once.