Pink version of the lovely chocolate bombs, from mojewypieki.com. Simplified, as the ones in Dorota’s version had some kind of raspberry jelly inside, I just opted for fresh raspberries, easier and delicious.  I made them yesterday, hoping to finish a sushi lunch I was making for Ewa, with a nice, pink accent. Tick! 🙂

Also, Dorota’s  Genoise sponge sounds like a massive project, I don’t bother with warming up the eggs and all that. Those from the fridge work just as well.  So, the sponge- 2 whole eggs whipped by the KA with 50 g of sugar, then 40 g of plain flour and 16 g of potato starch gently incorporated. Finally 13 g of melted and cooled butter. Baked for about 12 minutes in 170 degrees. Whatever I didn’t use of that sponge, Izzie delt with straight away. 🙂

For the mousse I used 500 g of frozen raspberries, which I quickly heated up with a bit less than 100 g of sugar and a good splash of lemon juice. 3,5 gelatine leaves soaked, while 250ml of cream was being whipped.  The gelatine into the hot, sieved berries, cooled outside pretty quickly, then into the cream. That easy. The mousse went into my sophisticated silicone moulds from China, 3 quid, but very nice to handle. A fresh raspberry into each one, then a ring of sponge and into the freezer overnight.

The glaze was a bit of a gamble, as I only had half of white chocolate the recipe asked for, but still went ahead with it. It worked fine, but the taste is not amazing in any way, it complements the mousse nicely, but next time I’ll add a splash of booze maybe. So, ideally 175 g of white chocolate, broken, goes into a pan of 150 g of melted sugar with 75g of water, to that 100 ml of condensed milk, some red food colourant and finally 10 g of powdered gelatine, soaked in a small amount of water. I hardly ever use powdered gelatine, but I keep some for such occasions.  Last thing to do, after a good stir of the whole thing it passing it through a sieve. It keeps nicely, sets, obviously, but 30 seconds in the microwave brings it back to the runny state.

Nice dessert, I like it a lot, next time it will be chocolate again in those moulds. And some booze. Chocolate and Cointreau maybe. To be continued.