Ruby Chocolate Bombe

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a rack in the middle of the oven for even baking.

2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches 115°C (245°F).

   Tip: Be careful not to boil the mixture.

3. 3

   Remove the cream mixture from the heat and let it cool slightly. Stir in the unsalted butter until melted.

   Tip: Be patient, as this step may take a few minutes.

4. 4

   In a separate bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.

   Tip: This step is crucial to prevent the eggs from scrambling.

5. 5

   Pour the mixture into a heatproof bowl and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

   Tip: Chill the mixture thoroughly to allow it to set.

6. 6

   Just before serving, melt the ruby chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to overheat the chocolate.

7. 7

   To assemble the bombe, dip a spoon into the melted chocolate and spoon a small amount onto the bottom of individual serving glasses or ramekins. Repeat this process 4-6 times, ending with a layer of chocolate.

   Tip: This will create a layered effect.

8. 8

   Once the chocolate has set, top with a layer of whipped cream and decorate with ruby chocolate chips and confectioner's sugar.

   Tip: Get creative with your garnishes!