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White chocolate bombe recipe

White chocolate bombe recipe

13 ratings

This stunning dessert tastes as heavenly as it looks. A dome of creamy white chocolate mousse sits atop a light sponge base and is topped with an array of summer fruits and a cascading fruit coulis. See method

  • Serves 12
  • 45 mins to prepare and 15 mins to cook, plus chilling and setting
  • 422 calories / serving


  • 1 tsp oil, for greasing
  • 3 gelatine leaves
  • 300g soft cheese
  • 200ml double cream
  • ½ orange, zested
  • 400g white chocolate, melted and cooled for 10 minutes
  • 300g frozen summer fruits, defrosted and drained
  • 2 eggs
  • 50g caster sugar
  • 75g plain flour
  • ½ tsp baking powder
  • 20g salted butter, melted
  • 2-3 tbsp fruit coulis

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    18g 89%
  • Sugars

    28g 31%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 32.6g Protein 7.8g Fibre 1.2g


  1. Grease a 1ltr bowl (no more than 20cm in diameter) with half the oil, then line with clingfilm. Soak the gelatine in cold water for 5 mins, until soft, then squeeze to remove excess water. Heat the gelatine in a pan over a low heat until melted. In another bowl, beat the soft cheese, cream and orange zest together with an electric whisk. Gradually beat in the chocolate, then stir through the melted gelatine until combined. Fold through 200g summer fruits. Pour into the lined bowl and gently press down with the back of a spoon to fill any holes. Cover with clingfilm and chill in the fridge for 4 hrs, or overnight.
  2. Meanwhile, heat the oven to gas 4, 180°C, fan 160°C. Using the remaining oil, grease a 20cm cake tin and line base with nonstick baking paper. Beat the eggs and sugar in a bowl, until pale and doubled in size. Sift in the flour and baking powder, then pour the melted butter down the side of the bowl. Using a large metal spoon, gently fold until combined.
  3. Pour the mix into the tin and smooth with a knife. Bake in the oven for 12-14 mins, until dry to touch. Cool for 10 mins before turning out onto a rack to cool completely. Once cooled, wrap in clingfilm and store in the fridge.
  4. When the mousse is chilled, remove the clingfilm from the top of the bowl, unwrap the sponge. Trim to fit inside the bowl, then lay the sponge on top. Put a serving plate over the bowl, then gently invert so the mousse comes free. Peel off the clingfilm, top with the remaining berries and the coulis to serve.

Tip: You can make this up to 3 days in advance. Chill the sponge and mousse separately, then assemble as per step 4.

See more Dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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