Saturday, January 1, 2011

Happy New Year - Life Is Da Bombe Edition

A New Year's greeting from America Plum,

Good morning, I thought I would write a day early and say Happy 2011 ! Oh my, what a cold end to the year ! Yesterday we woke up to 12 degrees, this morning it is 8 degrees.

Before the cold front came in, we had a nice moist snow this week, picture of snow bear below.

It's so cold in Idaho. How cold is it? The Bears are frozen stiff, and posing for photos. Below Cinnamon Bear, and although Sarah Palin was born in Idaho, you're not going to find this Bear featured on "Sarah Palin's Alaska"


Last night we had friends over to watch the show Who's Killing the Great Chef's of Europe. At the end of the show they try to kill the Pastry Chef with a bomb in her bombe, so I made a bombe for dessert, picture below also.

Life Is Da Bombe "Death By Chocolate - It's Just Desserts" America Plum's Bombe Making Recipe ;)

This is the cake, mousse next, the ganache.

The bombe was fashioned after Marcel Desaulniers’ (author of Death by Chocolate Cakes) Frozen Chocoalte Oh-Honey So-Fluffy Mousse Bombe.

Here are the recipes I used, not all exact to his.

The cake I used is Hershey’s perfectly chocolate cake. The recipe batter comes out thin, it is supposed to be. ½ of this recipe will be used for making the bombe, freeze the other cake layer for some other project, I don’t like trying to halve recipes. 350 degree oven. 2 nine inch greased and floured cake pans, must be 9 inch or recipe will over flow. Bake about 35 minutes.

2 C sugar

1-3/4 C flour

3/4C Hershey's cocoa

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs

1 C milk

½ C vegetable oil

2 tsp vanilla extract

1 C boiling water

Mix all pour in pans and bake.


Oh so fluffy mousse

5 ounces semi-sweet chocolate chopped up

¼ C warm water

¼ cup honey

4 Tbsp granulated sugar

3 large egg whites

2 Cups heavy cream

Melt chocolate put in bowl. In a pan bring water, honey and 2 Tblsp sugar to boil at soft ball stage. Turn off. Beat egg whites in bowl until soft peaks form, add boiling sugar mixture slowly, beating on high, beat until very thick. Fold chocolate into egg mixture. Next in clean bowl beat whip cream into whip cream. Then fold cream into chocolate/egg mixture.

Reserve 2 Cups mousse for next mousse.

Chocolate Pecan Mousse

3 ounces coarsely chopped semi-sweet chocolate melted

1 C pecans broken up

2 C fluffy mousse

Fold altogether

Glaze

8 ounces semisweet chocolate chopped

½ C heavy cream

¼ C honey

2 Tbsp unsalted butter

Put chocolate in bowl, put other 3 ingredients in pan, bring to a boil and then pour over chocolate to melt and stir until smooth.

Creating the Bombe

Line a bowl with plastic wrap. Add oh so fluffy mousse. Add pecan mousse, press cake on top of mousse so air bubbles do not form. Freeze at least 6 hours. Take out of freezer, turn upside down on baking sheet equipped with wire rack. Remove all plastic wrap. Spoon glaze over top and move to cake plate. Freeze another 20 minutes, at least before serving. Decorate as desired. If getting fancy maybe use those tubes of cookie frosting in Supermarkets. I used left over glaze and a star tip.

Good Luck, America Plum

Trailer "Who's Killing The Great Chef's Of Europe"



That's about it for now, I hope you all enjoy the New Year - From the Plums In Idaho.


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