Strawberry, Raspberry, Rhubarb Chocolate Bombs

Strawberry, Raspberry, Rhubarb Chocolate Bombs

An adaption of the pervious and wildly popular German Chocolate Bombs…I bring you the Strawberry, Raspberry, Rhubarb Chocolate Bombs. Ok the truth is, those were the things I had in my fridge so that’s what I used. You can basically use any sort of fruit or filling that you like. Same results…different filling. Oh, and I added some shortcuts to make things easier on you. Do I dare say it? I think I prefer this filling even better than the original recipe. Gaaaaasp! No, no both are wonderful, but there’s something so fabulous about creamy chocolate mousse with berries! Yes. You’ve got to try it + this recipe is pretty freak’n cute.

Ok Here we go. You ready for this?

For the cake

Shortcut: If you’re lazy like me and don’t want to make the chocolate cake from scratch –> buy a box mix of Ghirardelli  brownies and slightly under bake them. If your feeling ambitious, then by all means follow the recipe below. 

Cooking spray
5 oz. unsweetened chocolate, chopped (about 1 cup)
1 oz. (1/4 cup) natural cocoa powder
1-1/2 cups boiling water
7 oz. (1-1/2 cups) unbleached all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
1-1/2 cups packed dark brown sugar
8 oz. (1 cup) unsalted butter, softened
4 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 tsp. pure vanilla extract

For the filling
1/2 cup Rhubarb or Strawberry jam (whatever you prefer)
1/2 cup fresh raspberries
1/2 cup fresh finely diced strawberries

For the chocolate mousse
Tip: This recipe contains raw eggs; if that’s a concern, buy pasteurized.

5 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup)
3-1/2 oz. (7 Tbs.) unsalted butter
2 large eggs, separated
1 Tbs. granulated sugar
3/4 cup heavy cream
1/4 tsp. pure vanilla extract
Pinch kosher salt

For the glaze
5 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup)
2 Tbs. light corn syrup
1 cup heavy cream

Make the cake
TIP(If you are making the cake from scratch follow the directions below. If you are using the box brownie shortcut — cook brownies in a larger baking dish so they are no thicker than 1 inch after baking.)
Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13×18-inch rimmed baking sheet with cooking spray.
Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt.
Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter.
Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.)

Make the filling
Mash filling ingredients in a bowl until the raspberries and strawberries have blended with the jam (no big chunks).

Make the chocolate mousse
Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly.
Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes.
In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks.
In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks.

Assemble the bombes 
Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13×18-inch rimmed baking sheet.
Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake.
Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Evenly distribute the filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight.
Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet or over a sink.

Glaze the bombes

 Put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring.
Pour the glaze evenly over the bombs to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombs no more than 8 hours in advance.)
Let the bombs sit at room temperature for about 30 minutes before serving.


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