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Pastry Chef
Susan Kolman’s Chocolate Peanut Butter Bombe evolved, she
says. “Originally, the dessert was created as part of
a special Easter brunch menu. It was something I thought
would appeal to both kids and adults. The bombe went over so
well, I spruced it up with more chocolate for our regular
menu. The bombe itself is a surprise of layers. Hiding
underneath its shiny chocolate glaze is a deep chocolate
mousse. Then comes peanut butter mousse and at the bottom a
hint of crunch from a base of milk chocolate mixed with
peanut butter and feuillitine. The desserts is all about
contrasts: sweet (chocolate and peanut butter), salty
(homemade caramel popcorn), bitter (caramel in the popcorn),
soft (chocolate and peanut butter mousses), crunchy
(chocolate peanut bark), cold (bombe), and warm (chocolate
sauce).” (Read
article on Chef Kolman.)
Chocolate Peanut Butter Bombe
By Pastry Chef Susan Kolman of Ardeo
Restaurant, Washington, D.C.
Yields approx. 42 three-inch bombes
 Chocolate Mousse
20 oz. bittersweet chocolate (64
percent)
5 oz coffee
10 egg yolks
2 oz Crème de Cacao
10 oz egg whites
4 oz sugar
16 oz heavy cream
Melt chocolate and coffee very slowly
to pudding consistency. Add egg yolks to chocolate and mix
thoroughly. Warm liquer and add slowly to chocolate,
stirring until completely incorporated. If warmer than room
temperature, cool over ice bath.
Make light French meringue with egg
whites and sugar. Whip egg whites until they start to form
very soft peaks (shiny, soft parrot’s peak stage). Slowly
add sugar while continuing to beat. Beat until shiny and
white and forms peaks that bend over slightly when the
beater is lifted.
Whip heavy cream to very soft peaks
(still runny) and set aside. Fold ingredients to blend: fold
light into heavy and heavy into light.: Fold half of the
whipped cream into the chocolate to lighten. Fold chocolate
into the meringue. Fold meringue into the remaining whipped
cream. Chill, covered, until firm.
Peanut Butter Mousse
48 oz heavy cream
28 oz peanut butter
4 oz water
8 oz sugar
13 oz egg yolks
6 sheets gelatin, bloomed (soaked in
ice water for approximately 5 minutes before using)
Beat cream until slightly thickened.
Add peanut butter in small batches, beating to incorporate
and to stiff peaks. Refrigerate.
Whip egg yolks until thick and lemon
colored.
Bring water and sugar to boil and cook
to softball stage (238F). Add gelatin to dissolve. With
mixer on medium speed, slowly drizzle hot sugar into the egg
yolks. Beat on high speed until cool. Fold egg mixture into
peanut butter cream.
Feullitine Base
Melt 16 ounces of milk chocolate. Stir in a large tablespoon
of peanut butter until smooth. Add feullitine. Mixture will
be thick but still spreadable. Spread onto a full sheet of
parchment and chill until firm. Cut out disks with cookie
cutter same diameter as mold.
Chocolate Glaze
16 oz bittersweet chocolate, chopped
small
16 oz heavy cream
6 oz light corn syrup
Heat cream and corn syrup to a simmer.
Pour over chocolate. Allow to sit for two minutes. Then stir
to combine. If needed, place bowl over hot water to help
melt all of the chocolate. Glaze can be refrigerated and
re-melted gently in microwave. Use warm so it pours thinly.
Peanut Butter Bombe Assembly
Spread chocolate mousse into a bombe
shell (dome-shaped mold 3” in diameter) approx ¼” thick.
Pipe or spoon peanut butter mousse into center. Smooth with
offset spatula. Freeze until firm. Unmold.
Place cooling rack over a sheet pan
lined with parchment. Place bases on rack then top with
unmolded mousse bombe. Using a large ladle, pour glaze over
bombe in a circular motion. Once glazed, bombes should be
frozen until serving. Place in refrigerator approximately 30
minutes before serving. Mousse should be cold and firm but
not frozen when eaten. |
