https://www.cutoutandkeep.net/projects/christmas-pudding-mousse-bombe • Posted by Cat Morley
Break 100g of dark chocolate into a bowl and melt by placing in a microwave for 30 seconds, removing to stir and then microwaving for another 30 seconds. Stir well and leave to stand for a few minutes.
To make the spheres, you'll need a silicon mould like this one I found on Amazon. Carefully coat the inside of each mould with chocolate. https://www.amazon.co.uk/gp/product/B0018BRNIM/ref=oh_aui_detailpage_o01_s01?ie=UTF8&psc=1
Leave to set for several hours, chilling in the fridge for 15 minutes before removing from the moulds.
Repeat with 100g of the white chocolate. You want to make the chocolate for the top sphere thick enough so that it doesn't break when removing it from the mould but thin enough so that it will melt under heat.
Break 200g of dark chocolate into a bowl and melt again using the same technique.
7 oz (200 g) dark chocolate (75 per cent cocoa solids), broken into pieces 4fl oz (120ml) warm water 3 large eggs, separated 1½ oz (40 g) golden caster sugar To serve: a little whipped cream (optional)
Whisk the egg whites until they form soft peaks and then add the caster sugar a little at a time.
Fold the eggs into the dark chocolate.
Grate in the zest from the orange and squeeze in half the juice before folding in.
Turn the dark chocolate spheres upside down.
Fill with chocolate mousse and leave to set in the fridge for a few hours.
Top with marmalade.
Melt 30g of white chocolate and let cool.
Coat the edges of the dark chocolate sphere half with white chocolate.
Top with a white chocolate sphere half and let set for a minute or two.
Drip cranberries in white chocolate and place on top of the white sphere. Use some of the remaining white chocolate to seal any cracks or gaps.
Sprinkle with red edible glitter.
When you're ready to serve, melt the remaining 50g of dark chocolate.
Use a spoon to drizzle a little dark chocolate artistically around your serving plates.
Place the chocolate spheres in the middle of the plates.
Sprinkle with some gold edible glitter.
Heat the double cream, marmalade and butter in a sauce pan.
When the marmalade and butter have melted into the cream, add the Cointreau.
Stir into the melted chocolate.
Heat the chocolate sauce so that it's piping hot then place in a mini serving jug before pouring over the bombe at the table.