This is a truly decadent dessert. Tread with caution though as this is a very rich dessert (a heart attack waiting to happen - though you might think it was well worth it when you try this). A true chocolate lover's delight, but go easy - my brother-in-law had almost the entire bombe in one sitting and truly regretted the after effects.

Ingredients

8 serv.

White Mousse
square BAKER'S Semi-Sweet Chocolate, melted↗1
unflavored gelatin↗1 teaspoon
whipping cream↗2⁄3 cup
squares baker's white chocolate↗6
butter↗2 tablespoons
eggs, separated↗2
sugar↗1⁄4 cup
Dark Mousse
whipping cream↗1⁄3 cup
squares BAKER'S Semi-Sweet Chocolate↗5
butter↗2 tablespoons
eggs, seperated↗2
sugar↗1⁄4 cup

Step-by-step instructions

1
Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze
2
WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes.
3
Bring cream to a boil; remove from heat.
4
Add white chocolate and butter; stir until melted.
5
Blend in egg yolks.
6
Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form.
7
Fold into chocolate mixture; pour into prepared bowl.
8
Freeze 30 minutes.
9
DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step.
10
Freeze until set, at least 8 hours.
11
Unmould onto serving plate, remove plastic wrap.

Source: food.com

Original recipe ↗

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