Spotted at mojewypieki.com, the silicone moulds immediately ordered from Amazon and about 3 weeks later ( the moulds came from China, it took time) I could get them done. What a fantastic dessert. It looks money, it tastes money, it’s pleasant to make. If I had put raspberries inside ( couldn’t be bothered to go and get some, had blackcurrants in the freezer and cassis liqueur, so opted out) it would have been 11 out of 10. That good! 🙂

First, the genoise sponge. 2 whole eggs at room temperature beaten into submission with 50 g of sugar, till pale, fluffy and gorgeous. 13 g of melted butter waiting its turn, while 40 g of plain flour and 16 g of cocoa gently incorporated, butter at the end. Baked in 170 degrees for about 12 minutes.

The mousse; 100 g of chopped chocolate, I used dark and milk chocolate, melted with 15g of butter, 2 tbsps of cassis liqueur- still couldn’t taste any, about 2tbsps of water.  1 egg yolk mixed in, when a bit cooled, the egg white whisked with 25 g of sugar. Also, 50 ml of whipped cream. All the components mixed together, gently, not too lose all the air.

The mousse went into the moulds, the fruit pressed into it, then 6 discs cut of of the sponge, gently smeared with raspberry jam- couldn’t taste it, but maybe it was to act as a glue mostly.  Prepared this way, the whole thing went into the freezer for about 5 hours.

The glaze is fantastic. Like a mirror and tastes good too. 2 gelatine leaves soaked, while 150 g of sugar gets heated up with 50 ml of water. Then 50 g of cocoa and 100 ml of double cream in. Straining the whole thing is a good idea, cocoa doesn’t get completely dissolved. Then just a little while in the fridge, maybe an hour, 2 at most. The bombs glazed and finished with while chocolate shavings. Triumphant!!!:-)