The Chew: Carla Hall Frozen Chocolate Peanut Butter Bombe Recipe

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The Chew: Ultimate Oscar Party

The Chew crew threw an Ultimate Oscar Party, with recipes you could use to celebrate the year in movies. Daphne Oz worked with Carla Hall to make this Frozen Chocolate Peanut Butter Bombe, inspired by the fun winter film Frozen.

The Chew: Carla Hall Frozen Chocolate Peanut Butter Bombe Recipe Ingredients

Shortbread Ingredients

  • 8 tbsp soft Unsalted Butter
  • 1/2 cup packed Brown Sugar
  • 1 tsp Salt
  • 1/3 cup creamy Peanut Butter
  • 1 tsp Vanilla Extract
  • 1 1/2 cups whisked Flour

Mousse Ingredients

The Chew: Carla Hall Frozen Chocolate Peanut Butter Bombe Recipe

Premake this frozen treat for the perfect party dessert that everyone can agree on. Try The Chew’s Frozen Chocolate Peanut Butter Bombe Recipe from Carla.

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  • 2 tbsp hot Espresso
  • 1 tsp powdered Gelatin
  • 2 tbsp Unsalted Butter
  • 1/8 tsp Cream of Tartar
  • 1/2 cup Heavy Cream
  • 2 tbsp Almond Liqueur
  • 4 oz chopped Bittersweet Chocolate
  • 2 separated Eggs
  • 6 tbsp Sugar
  • 1 tsp Vanilla Extract

Glaze Ingredients

  • 12 oz melted Dark Chocolate
  • 6 oz melted White Chocolate
  • 2 tbsp Vegetable Oil

Carla Hall: The Chew Frozen Chocolate Peanut Butter Bombe Recipe Directions

  1. Make the shortbread. Beat butter with sugar and peanut until it becomes fluffy and light.
  2. Stir in salt and vanilla, adding flour last.
  3. Shape dough into a disc, wrap in plastic, and chill for half an hour.
  4. Roll dough to 1/4” thick and cut into 2” discs.
  5. Place dough on parchment and bake for four to five minutes.
  6. Let cool out of the oven.
  7. Make the mousse. Mix espresso with almond liqueur and sprinkle gelatin.
  8. Let this stand to bloom for about six minutes.
  9. Melt chocolate and butter in a double boiler.
  10. Mix in gelatin and yolks.
  11. Cover and reserve.
  12. Mix egg whites with cream of tartar until they foam.
  13. Slowly add two tablespoons of sugar.
  14. Whip into stiff peaks and reserve.
  15. Combine heavy cream with vanilla and sugar, whipping into soft peaks.
  16. Mix a bit of the egg white mix into the chocolate mix.
  17. Slowly work to combine the two batters.
  18. Add whipped cream and put this all in a piping bag.
  19. Make the glaze. Melt dark chocolate and add vegetable oil.
  20. Prepare a half-sphere silicone mold or muffin tin.
  21. Pipe mousse into the molds, filling 2/3 full.
  22. Place a shortbread cookie on top of each mold and let freeze to set for two hours.
  23. Put a baking rack on a lined sheet pan.
  24. Place frozen bombes on the rack.
  25. Pour chocolate over the bombes.
  26. Return to freezer until chocolate is set.
  27. Drizzle with white chocolate.
  28. Freeze until serving time.

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