Valrhona Chocolate and Hazelnut Bombe
10 free-range egg yolks
75g sugar plus 160g for the chocolate sauce
100ml water plus 120ml for the chocolate sauce
80g, ground, plus extra for garnish
500ml cream, whipped
1 packet, to garnish
Place the egg yolks in a mixer and whisk well.
Place the sugar, water and glucose in a saucepan and bring to 120˚C.
Pour the mix slowly into the egg yolks and whisk until cold.
When cold, add the melted chocolate and hazelnuts and combine.
Fold in the whipped cream.
Pour into mould and place in the freezer for 6-8 hours.
Gently combine the fresh as raspberries and powder in a small bowl, add some of the fresh berries.
Place the water, sugar and cocoa powder in a small pan and let simmer until thick.
Remove the bomb from the freezer and allow to sit for 5 minutes to soften.
Slice into 2cm slices and lay a piece on each plate.
Sprinkle with a little of the berry mix adding a few extra fresh berries for decoration.
Drizzle with chocolate sauce then crumble over some of the oat lace biscuits and a little extra ground hazelnut.
Recipe courtesy of Glen File, Baduzzi
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