Friday 24 November 2017

Ferrero Rocher Bombe

Ferrero Rocher Bombe: Serves four.


3 eggs

1 tsp caster sugar

300ml milk

1 leaf gelatine, soaked in cold water

3 tbsps water

300ml single cream

225g dark chocolate, for folding into

the egg custard

150g melted dark chocolate, min 60pc

cocoa solid, for coating the bombe

4 Ferrero Rocher chocolates


Separate the eggs, keeping the whites in a separate bowl. Place the egg yolks and sugar in a bowl and mix well. Pour the milk into a saucepan and heat gently until almost boiling. Pour the hot milk on to the egg yolks, whisking until combined to make the custard. Place the bowl over a pot of simmering water and stir until the mixture coats the back of a spoon. Drop in the gelatine and stir until combined. Whip the cream until it is just holding its shape. Fold into the egg custard. Then, melt the chocolate and fold in.

Place the mousse in a small, lined loaf tin and push in the Ferrero Rocher sweets. Allow to set in a fridge. Remove and cut into four, ensuring a Ferrero Rocher sweet is in the centre of each piece. Place on a cold surface and coat with melted chocolate. Return to the fridge and remove 10 minutes before serving.

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