*-=> Assembling the Bombe aux Trois Chocolats The preceeding recipes for chocolate mousse and chocolate fudge cake A bowl of lightly whipped cream, sweetened with confectioners sugar and flavored with vanilla.
Equipment: a chilled serving platter and, if you wish, a paper doily.
*the template - or cut-out pattern Whatever you have chosen as a container for molding the dessert, you will need a pattern of cut-outs to guide you in fitting the cake into the container.
This is the systemwe use for our round bowl: a small cake circle for the bottom of the bowl; 7 wedges of cake to rest on the circle and touch the top of the bowl all around with a little spacebetween each wedge, allowing mousse to peek through its encircling walls of fudge cake.
We also have a large circle to cap teh mousse, and all scraps of fudge cake go tonto the center, giving the bombe a little extra sturdiness for its life out of the mold.
*Molding the bombe Before cutting the fudge cake, slice off a 1/2-inch border all around the rectangle, since the edges tend to be brittle - these cut-offs make nice little cookie bits to serve another time.
Then cut around each pattern piece.
Line the bowl with plastic wrap (for easy unmolding) and arrange the cake pieces int the bowl, pressing gently in place, best side out.
Pile half the mousse into the bowl, cover with scraps of the cake (leftovers from cutting patterns).
Fill with the remaining mousse and place the large circle on top, pressing it down to force the mousse into the bowl and around the cake.
Cover and chill at least 6 hours or overnight.
Bombe may be refrigerated for several days.
It may be frozen, and thawed before serving - several hours at room temperature, or a day or more in the refrigerator.
*Unmolding Loosen the bombe from the mold by pulling up on the plastic wrap, then fold wrap down the outside of the bowl.
Center the srving platter (with doily if you are using one) over the top of the mold and reverse the two, unmolding the bombe onto the platter.
Melt the chocolate over hot, as described at the beginning of the mousse recipe, and pour over the top of the bombe, letting the chocolate drip lazily and unevenly down the sides.
Top chocolate, still warm, with a sprinkling of chopped nuts.
*Serving Cut into wedges, like a round cake, adn let each guest help himself to the whipped cream.