Rosie's Chocolate Mousse Bombe

Join the brilliant Rosie Brandreth (GBBO contestant from series 10) live to teach you the skills you need to bake her indulgent Chocolate Mousse Bombe. 

This class takes place on Saturday 19th November at the following times:

12pm PT / 2pm CT / 3pm ET / 8pm UK GMT

Please allow up to 2 hours for this class.

In this class Rosie will guide you through her recipe for her beautiful show-stopping dessert. The richest, creamiest chocolate mousse, encasing a core of salted caramel crème, set on a crushed biscuit base, all coated in the shiniest of chocolate glazes. Perfect for any celebration.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Rosie, learning many tips and tricks a long the way as you perfect all the skills required to make Rosie's delicious Chocolate Mousse Bombe. Rosie will also be on hand to answer your questions, be those about baking or her experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment:

1.5 litre pudding bowl (or hemisphere mould) double lined with clingfilm

Two smaller bowls (approx. 150ml volume), one lined with clingfilm, the other wrapped in clingfilm

Loose bottomed baking tin the same diameter as the 1 litre bowl and a cake board or card of this same size (approx. 6-7 inches)

Food processor or rolling pin and food bag

Stand mixer with whisk attachment or electric hand whisk

Freezer space for the 1 litre bowl and the smaller bowl

Mixing bowls 

Baking tray  

Saucepan

Sugar/food thermometer

Ingredients:

For the pate a bombe chocolate mousse:

4 egg yolks 

80g (1/3 cup + 1 tbsp) caster sugar

400ml (1 ¾ cups) double/heavy cream

200g (approx. ¼ cup) dark chocolate

¼ tsp salt

2 tbsp water

For the salted caramel creme:

200g (1 cup) caster/superfine sugar  

4 tbsp water  

Few drops lemon juice

100g (7 tbsp) unsalted butter  

120g (1/2 cup) double/heavy cream*

150g (2/3 cup) double/heavy cream*  

½ tsp salt

*Please weigh out these amounts separately

For the Biscuit Base:

250g Oreos/Chocolate Bourbon biscuits or similar (keep a few aside to decorate)**

75g (5 tbsp) unsalted butter

**approx. 22 regular Oreos or 20 Bourbon Creams, pre-crushed to crumbs - you can do this in a food processor or in a plastic bag with a rolling pin

For the glaze:

75ml (1/3 cup) water 

75ml (1/3 cup) double/heavy cream  

20g (2 tbsp) cocoa powder

50g (1/4 cup) caster sugar 

1 sheet of ‘gold’ leaf gelatin***

Anything else you would like to decorate the base of the bombe with – honeycomb, sprinkles, silver balls etc… (optional)

***if you’re struggling to find leaf gelatin, you can use 6g powdered gelatin with 2 tbsp water

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.