Chocolate Cherry Mousse Bombs

16 steps

Updated at: Thu, 17 Aug 2023 02:49:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories669.6 kcal (33%)

Total Fat46.4 g (66%)

Carbs53.6 g (21%)

Sugars39.7 g (44%)

Protein8.9 g (18%)

Sodium219.2 mg (11%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Instructions

For the mousse

Step 1

Beat room temp mascarpone and cream cheese together with the powdered sugar and vanilla until smooth.

Step 2

Beat heavy whipping cream in a separate bowl until stiff peaks form. Fold whipped cream into mascarpone mixture.

For the sponge cake

Step 3

Preheat oven to 350 degrees. Grease and line a 12x17 baking sheet with parchment

Step 4

Beat egg yolks and brown sugar until light and fluffy, roughly 2 minutes.

Step 5

Stir in coffee, butter, and vanilla.

Step 6

Sift flour, cocoa, baking powder, baking soda, and salt together then add to egg yolk mixture and fold until combined.

Step 7

Beat egg whites in a separate bowl until soft peaks form. Slowly add in granulated sugar, 1 tbsp at a time. Continue to beat until mixture is shiny and stiff peaks form.

Step 8

Gently fold in ½ of egg white mixture into chocolate yolk mixture. After it’s incorporated, fold in the other ½. Do not overmix.

Step 9

Pour batter into baking sheet and bake for roughly 10 minutes.

Step 10

Let the cake cool completely then remove and use a round cutter to cut circles that will fit into your silicone molds.

For the espresso soak

Step 11

Stir all ingredients together. Very quickly deep each side of sponge cake rounds into the liquid, then set aside on a plate. Do not soak the cake rounds… just quickly dip.

Step 12

Pipe mousse into silicone molds about 1/3 of the way, add in a cherry to the center, then pipe more mousse until the mold is 2/3 full. Top each mold with a sponge round then gently press down.

Step 13

Freeze silicone molds for 1-2 hours to make sure they are set.

For the chocolate coating

Step 14

Melt dark chocolate over a double boiler until melted and smooth. Let cool slightly.

Step 15

Remove the marscarpone bombs from the silicone molds and place on a cooling rack above a piece of parchment/foil to catch the melted chocolate drip. Pour melted chocolate over each marscarpone bomb and fully coat.

Step 16

Melt white chocolate the same way. Place into Ziploc bag and snip a very small opening in the corner to pipe over the top of the set dark chocolate.