Recipe courtesy of Brian Duffy

Chocolate Love Bomb

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  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 5 min
  • Yield: 1 serving
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Ingredients

For Mousse:

For crust:

Directions

  1. In a food processor, combine chocolate, egg, and vanilla. In a small pot, heat the cream to a slow boil, then slowly add the heated cream to the chocolate mixture: careful not to break the mix. Transfer this to a container and refrigerate for 1 to 3 hours.
  2. In a small pan heat 3 tablespoons of butter. Pulse the cookies in a food processor for about 20 seconds and add 1 tablespoon of the solid butter at a time. Slowly add the melted butter until the crust becomes shiny and easy to work with. Line 1 (6-ounce) cup with plastic wrap and begin forming your crust in the cup about 1/2-inch thick.
  3. Refrigerate for 10 minutes. Begin filling with the mouse until it is up to the edge of the crust. Refrigerate for 1 hour and invert onto a dish. Remove plastic and serve with chocolate shavings.

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