Tuesday, May 15, 2007

Chocolate Bomb

Recently, the Culinistas catered a party in my building, and we were lucky enough to score a house recipe from the hostess. The twelve individual chocolate bombs that were made from the recipe of a family friend were devoured in moments. Graham cracker crust topped with a dollop of praline paste hidden by a smooth chocolate mousse made for a decadent dessert that no one could resist. As people dug into their mini-tarts, their eyes grew wide when they found the surprise praline center. This dessert is sure to please any houseguest.


Chef Massimo Felici’s Bomba al Cioccolato


1 lb semi sweet chocolate


1 qt heavy whipping cream


8 egg whites


Ground graham crackers


1 stick butter


1 c praline paste


1. Preheat the oven to 375˚ F.


2. Melt chocolate in a double boiler and let cool to room temperature. This could take about half an hour.


3. Whip the cream until it becomes stiff and fold it into the chocolate.


4. Whip the egg whites with a pinch of salt until peaks form and fold them into the cream/chocolate mixture. Let stand.


5. Grind the graham crackers until they are fine. Melt the butter and mix in with the cracker crumbs until you can mold the mixture.


6. Press a layer of crackers into the bottom of twelve mini spring form pans. Bake for five minutes.


7. Let them cool slightly and then dollop the praline paste in the center of the tartlet.


8. Pour the chocolate mixture on top.


9. Refrigerate for at least an hour before serving.



Divine!




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