Cookie Dough Chocolate Mousse Bomb
WOW! A party treat that you'd NEVER guess was Gluten, Dairy and Processed Sugar free!
Prep Time2 hrs
Cook Time1 hr
Total Time1 d
- 2 1/2 cups Almond meal
- 3 Tablespoons Coconut Flour
- 8 Tablespoons Coconut Oil softened
- 1/4 cup Maple Syrup
- 1 Tablespoon Vanilla Extract
- Dash salt
- 1 tablespoon Milk of choice
- 100 -200 grams Chocolate cut into chips (see recipe below on how to make your own chocolate)
- 4 large ripe Avocados or 6 small
- 2 tablespoon Vanilla Extract
- 1 1/3 cup Cocoa unsweetened
- 1 1/3 cup Maple Syrup
- 14 grams Gelatine
- 4 tablespoons Whipped coconut cream or normal coconut cream
- 3 Small ripe Avocados or 2 Large
- 1/2 Cup plus 1 tablespoon Maple Syrup
- 3 Eggs
- 1/2 Cup Cocoa Powder
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Coconut Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 Cup Coconut Oil melted
- 2/3 cup Coconut Cream can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents
- 2 tablespoons Coconut Oil
- 2 teaspoons Vanilla Extract
- 200 grams Chocolate
Chocolate (Makes 200 grams)
- 1/2 cup coconut oil
- 1/2 cup cocoa unsweetened
- 2 tablespoons maple syrup
If making your own Chocolate do this first to allow to set in freezer.
Line a 10 cup glass bowl with plastic wrap (you could also use a pudding basin)
In the blender place all the ingredients (except for the milk and chocolate chips).
Blend for 30 seconds to 1 minute, or until the ingredients combine.
Add milk and pulse in.
Add the chocolate pieces and stir in my hand.
Remove the dough from the blender and press 2/3s of the dough into the bottom and up the sides of the lined bowl. Wrap remaining portion of dough in plastic wrap and keep it in the fridge. The cookie dough in the bowl should be about 4-6mm thick.
Place the bowl in the freezer while you make the chocolate mousse.
Place Gelatine in a saucepan with Whipped Coconut Cream and leave to sit for 5 minutes.
After 5 minutes turn the heat onto low and gently dissolve gelatine in the cream, stirring constantly. Do not let the cream boil.
Meanwhile; Remove the pips from Avocado and spoon pulp into a blender.
Add vanilla, cocoa and maple syrup and blend until thoroughly mixed.
Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.
Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.
Add cream/gelatine mix and whisk until fluffy (2-3 minutes). This can also be done with a hand whisk.
Remove the cookie dough bowl from the freezer and spoon the mousse. Retain 1/2 cup of mousse to pipe around edge at end.
Smooth out of the top of the mousse.
Roll out the remaining cookie dough onto a sheet of baking paper and cut to the size of the top of the bowl (I used a dinner plate or bottom of a cake tin that fits the space).
Cover the bowl with plastic wrap and place in freeze again over night (I left mine in for 4 days).
Preheat oven to 175C/350F.
Line and grease a 20cm/8 inch square tin.
Remove pip from the avocados and spoon the pulp into a blender.
Blend on high to break up the avocado until it forms a soft paste (if your avocado is too firm this will result in a lumpy batter and a not so nice brownie).
Add all other ingredients and blend until smooth, and then blend some more.
Pour the batter into the lined cake tin and bake for approximately 35 minutes, or until cooked through.
Remove from the oven and allow the brownie to cool completely before transferring it to a wire rack.
Using a plate or cake tin the size of the lined bowl (I used a 18cm cake tin) cut the brownie to size.
Remove the bombe bowl from the freezer and remove he plastic wrap covering.
Lightly brush the bottom layer of cookie dough with water and place the brownie on the cookie dough layer, ensuring that it sits in place by applying gentle pressure.
The brownie should fit flush in the cookie dome. If not, trim the excess cookie dough.
Turn the entire dessert out onto a wire rack and remove the glass bowl (the brownie will be on the bottom).
If the bowl is hard to remove (as it has been frozen) place a warm towel/paper on the top of the bowl to loosen the Bombe.
Place wire rack inside a large baking tray.
Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
In a saucepan over medium heat, bring the coconut cream to the boil.
Pour boiling cream into the bowl with the chocolate and allow to sit for 5 min, before whisking to combine.
Use while still runny.
Pour 1/2 the ganache over the top of the Bombe, allowing it to run over the sides of the cake.
Collect the dripped chocolate from the tray to use on the 2nd coat of ganache.
Place ganached Bombe in the fridge, allowing it to set for at least 1 hour.
Once set, remove from the fridge and place over tray again. Rewarm the ganache over a double boiler and pour over Bombe. Set in fridge again.
Remove Bombe from fridge and transfer onto a serving plate. This will take a delicate balance of finesse and luck! Sliding to the serving tray is the easiest method.
Pipe retained mousse around bottom of Bombe. This covers up any cracks that may have appeared from moving the Bombe.
Keep Bombe refrigerated.
As this is a very rich dessert it can be served with Whipped Coconut Cream or Raspberry Coulis.
Over very low heat, melt the coconut oil.
Add the maple syrup and whisk til combined.
Add cocoa and whisk until combined,
Pour into dish lined with baking paper and freeze until set (minimum 30 minutes)