Impressive chocolate bombe

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Prep time:

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Serves: 14

By BetterTogether



  • 4 egg yolk

  • 2 tbsp icing sugar

  • 3 tbsp caster sugar

  • 480ml double cream

  • 1 tsp vanilla essence

  • 200g dark chocolate

  • 300ml whipping cream

  • 3 egg whites

  • 1 handful chocolate decorations

  • 200g sponge fingers or enough to line the top and sides of your chosen container


<ol> <li>Melt 200g of chocolate in a heatproof bowl over a pan of simmering water. Make sure the bowl does not touch the water. Set aside to cool.</li> <li>Heat 160 ml of double cream over a low flame until it just begins to steam.</li> <li>In a separate bowl, whisk together the egg yolks and sugar.</li> <li>Add half of the hot cream to the egg/sugar mixture, stirring constantly until thoroughly combined.</li> <li>Add the warm egg-cream blend back into the rest of the hot cream in the saucepan and cook over a low heat, stirring constantly for a few more minutes.</li> <li>Remove from the heat and stir in the vanilla extract and cooled melted chocolate.</li> <li>Chill this chocolate custard mixture thoroughly - at least 30 minutes in the fridge.</li> <li>Once the mixture is chilled, beat the remaining 320 ml of double cream in a separate bowl until it forms stiff peaks.</li> <li>Stir a couple of tablespoons of the beaten double cream into the chocolate custard mixture, and then gently fold in the remaining double cream.</li> <li>Arrange the sponge fingers around the sides and bottom of your (freezer-proof) dish.</li> <li>Spoon the mixture into the dish making sure all the fingers are covered. Lay any remaining sponger fingers across the top of the mixture.</li> <li>Cover with tin foil and place in the freezer for a couple of hours.</li> <li>Once the pudding is frozen solid, whip the egg whites until they form stiff peaks.</li> <li>Add the icing sugar to the whipping cream and then whisk until it forms stiff peaks.</li> <li>Gently fold the whipped egg whites into the whipped cream.</li> <li>When the pudding is set, remove it from the freezer. Remove the bowl from the pudding by upending it onto a plate or board.</li> <li>Completely cover the pudding with the whipped cream/egg white mixture, ensuring it is sealed around the edges.</li> <li>Sprinkle or scatter chocolate swirls on the top and sides of the pudding.</li> <li>Cover and replace in the freezer until it is served.</li> </ol>

Handy Hint

<ol> <li>Line the inside of your bowl with a sheet of foil before filling it with the sponge fingers and chocolate mixture. This will make it easier to remove the pudding from the bowl once it is frozen.</li> <li>Before starting, make sure you can fit your dish into your freezer, with plenty of room to spare.</li> </ol>

Additional Information

  • Cake/Dessert

  • Make Ahead

  • chocolate

  • pudding

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