Girl Versus Food

Reviews, recipes and thoughts from a Scottish food blogger

Month: July 2015

Melting Chocolate Bombe with Peanut Butter Mousse

After seeing some melting chocolate bombe desserts on YouTube I knew I needed to have a go! The recipes I could find online had a variety of options for what to put inside the chocolate sphere from sponge cake to ice cream. I opted to combine my favourite flavours by putting a peanut butter mousse inside. The desserts turned out really well and my dinner guests were impressed! It definitely adds a bit of a spectacle to end a meal.

There are four elements to this dessert; the chocolate sphere, the peanut butter mousse, the salted caramel sauce and the peanut butter brittle. Serve with good quality vanilla ice cream. None of the techniques are particularly difficult but it is a time consuming dessert so I would prepare as much as you can in advance. The recipe makes 6 desserts.


Peanut butter mousse (based on this recipe)


200g smooth peanut butter

100ml whipping cream

50g icing sugar

140g Philadelphia whipped

3 tbsp milk

1 tsp vanilla extract


  1. Whip the cream with an electric mixer until it forms soft peaks.
  2. In another bowl, beat together the peanut butter, Philadelphia, vanilla extract and milk. Mix in the icing sugar until you have a smooth mixture.
  3. Fold in the whipped cream gently into the peanut butter mixture, a third at a time.
  4. Leave in the fridge for at least 2 hours or up to 24 hours.


Chocolate spheres


300g of good quality chocolate (around 75% cocoa solids)


70mm half sphere silicon moulds – I got mine on Amazon. You need two sets of the moulds to make 6 desserts.

Pastry brush


  1. Melt 150g of the chocolate in the microwave. You don’t want to let the chocolate get too hot, so make sure about two thirds of the chocolate is melted and the rest will melt with the residual heat in the bowl.
  2. Spoon the chocolate into the moulds and spread around with the back of the spoon
  3. Once you have filled each mould, turn the tray over and shake out any excess chocolate.
  4. Run a knife over the top of the mould tray to remove any chocolate spills
  5. Place the mould upside down on top of a baking sheet in the fridge and leave to set for an hour.
  6. Melt nearly all of the rest of the chocolate, keeping a few squares back for later.
  7. Use a pastry brush to apply another layer of chocolate. Make sure you spread the chocolate evenly, right up to the edges of the mould.
  8. Place upside down in the fridge again and leave for another hour.


Peanut brittle


100g salted peanuts

100g caster sugar


  1. Roughly crush up the peanuts using a rolling pin or pestle and mortar.
  2. Put the caster sugar in a sauce pan and cook on a medium heat.
  3. Wait until the sugar is a deep amber colour then stir in the peanuts.
  4. Pour the mixture on greaseproof paper. Be careful as the molten sugar can cause a nasty burn.
  5. Leave to set at room temperature.


Salted caramel sauce (based on this article)


200g caster sugar

125ml water

100g unsalted butter

100ml double cream

1 tsp sea salt


  1. Put the water and caster sugar in a sauce pan and cook on a medium heat and cook until the sugar is a deep amber colour
  2. Take off the heat and stir in the butter until it is totally melted.
  3. Then stir in the cream and add a teaspoon of sea salt.
  4. Allow to cool and transfer to a microwave safe jug.


Assembling the dessert

  1. Carefully pop the chocolate shells out of the silicon mould.
  2. Fill half (six) of the shells with the peanut butter mousse.
  3. Melt the last remaining squares of chocolate and use a teaspoon of melted chocolate to stick each peanut butter filled chocolate shell to the dessert plate.
  4. Carefully place the other halves on top of each shell to finish the sphere. This can now be kept in the fridge until you are ready to serve.
  5. Break up the peanut brittle with a rolling pin and put a shard into a scoop of vanilla ice cream.
  6. Heat up the salted caramel sauce in the microwave until it is piping hot.
  7. Allow your guests to pour the hot sauce over their chocolate bombes and watch the magic happen!




Review of Firkin Gin

I was intrigued to find out that Gleann Mor Whisky Company had launched their own oaked gin in May this year. Oaked gin had been on my radar since I watched a clip about aging your own gin in a barrel on one of those weekend morning programmes. The DIY version seemed a bit of a faff to me, so I was super excited when a wee sample of Firkin Gin arrived in the post for me. Firkin Gin is aged in American oak casks giving it a lovely golden colour. And how gorgeous is the bottle?

Firkin Gin

When I tried the gin neat with ice, I found the oak a bit over-powering. It tasted somewhere between whisky and gin to me. Keeping the Scottish theme going, I chose to add Walter Gregor tonic water from Aberdeenshire. As soon as I added the tonic, the drink was transformed. The sweetness really started to come through.


The suggested serve is a wedge of orange or a vanilla pod. I happened to have a vanilla pod in my baking cupboard so I split it lengthways and added it to the G&T. The vanilla really brought out the caramel and toffee notes in the gin and the result was a sweet, but not sickly, flavour.

As I was feeling generous, I let Mr GvF have a sip too. The G&T, or perhaps it should be F&T, got a big thumbs up from the whisky-lover. Firkin Gin has been totally different from anything I’ve tried this year. Different in a good way!

Firkin Gin is released in limited batches of 100 bottles and costs £45 for a 70cl bottle and is available here..

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