Chocolate Mousse Bombe

1. 1

   Mix melted chocolate, 1 whole egg and 2 egg yolks until well blended.

2. 2

   Blend in liqueur.

3. 3

   Beat 2 egg whites with electric mixer on medium speed until foamy.

4. 4

   Add 3 Tbsp.

5. 5

   of the icing sugar; beat until stiff shiny peaks form.

6. 6

   Fold whipped cream into egg whites.

7. 7

   Carefully fold chocolate mixture into egg white mixture.

8. 8

   Pour into plastic wrap-lined 4-cup mixing bowl.

9. 9

   Refrigerate at least 3 hours or until set.

10. 10

    Unmold onto serving plate.

11. 11

    Remove plastic wrap.

12. 12

    Decorate with chocolate curls and remaining 2 Tbsp.

13. 13

    icing sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.