Boozy chocolate bombes

Boozy chocolate bombes

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(5 ratings)

Prep: 35 mins Cook: 40 mins Plus cooling and chilling

A challenge

Makes 6
Showstopping individual coffee sponges with hidden mousse, and a Baileys and white chocolate topping - stunning!

Nutrition and extra info

  • Freeze sponge only

Nutrition: per bombe

  • kcal737
  • fat42g
  • saturates25g
  • carbs75g
  • sugars65g
  • fibre2g
  • protein10g
  • salt0.7g
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  • 100ml Irish cream liqueur (we used Baileys)
  • 200g white chocolate (use cheaper chocolate, it will melt better), broken into pieces
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • real or artificial holly, to decorate

For the sponge

  • 100g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g dark chocolate, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 tsp instant coffee, mixed with 1 tbsp boiling water
  • 1 tsp vanilla extract
  • 100g plain flour
  • 1 tbsp cocoa
  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g light soft brown sugar
  • 2 large eggs
  • 85g natural yogurt

For the chocolate mousse

  • 50g dark chocolate, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 1 large egg, separated
  • 50g caster sugar
  • 75ml double cream


  1. Heat oven to 180C/160C fan/gas 4. Butter 6 x 150ml ovenproof pudding moulds and put a disc of baking parchment in the base of each.

  2. To make the sponge, put the butter, chocolate and coffee in a bowl over a pan of simmering water. Gently heat until melted, add the vanilla and stir to combine. Set aside to cool a little. Sift the flour, cocoa and bicarb into another bowl, then scatter in the sugar, breaking up any clumps of sugar with your fingers. Mix the eggs and yogurt in a jug. Add the chocolate mixture and the egg mixture to the flour, and stir everything with a spatula until there are no visible lumps of flour. Divide the mixture between the 6 moulds, put on a baking tray and cook in the centre of the oven for 30 mins or until a skewer pushed into the cakes comes out clean. Leave to cool for 10 mins, then turn out onto a wire rack and cool completely. Can be made up to 5 days ahead, wrapped well in cling film and stored in a sealed container; or freeze for up to 6 weeks.

  3. While the cakes cool, make the chocolate mousse. Melt the chocolate in a small bowl over a pan of simmering water. Leave to cool for 5 mins, then stir in the egg yolk. Whisk the egg white in another bowl until stiff, add the sugar and continue to whisk until glossy and thick. Pour the cream into a third bowl and lightly whisk until thick. Tip the cream into the chocolate and stir to combine. Add the beaten egg white and, using a metal spoon, fold together until there are no streaks of egg white remaining. Chill until needed.

  4. Line each pudding mould with cling film. Remove the tops of the cakes with a small serrated knife to create a flat surface. Carefully split the cakes into 2 or 3 layers through their middles. Reassemble the cakes in the pudding moulds, soaking each layer of sponge with the liqueur and layering with chocolate mousse. Cover the cakes with any overhanging cling film and press down gently. Chill the cakes for at least 3 hrs or for up to 2 days before serving.

  5. Melt the white chocolate in a small bowl over a pan of barely simmering water. Turn each cake out and unwrap. Drizzle the top of each with a little white chocolate, letting it drizzle down the sides. Decorate using a small sprig of real or artificial holly. Leave the white chocolate to set for 20 mins before serving.

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Comments, questions and tips

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11th Dec, 2014
DUe to the fact that a lot of people commented they were too big, I used 75ml molds and halved the sponge recipe. I made the mousse recipe to the same quantity so as not to complicate the quantities, used a small amount in each layer and the leftover mousse as an extra dessert . It worked well, but it is important not to put too much mousse/liquer in the layers. It was very easy to make. TIP: I used a muffin tin as a tray to hold the pudding molds and keep them upright. Very delicious but leave plenty of chilling time. It was a big hit with the family , none of the kids like dried fruits , and has a festive look to it.. I wrapped a small coin in foil and hid it under each pudding, which was a tradition in our family when serving xmas pud! Would be nice with a chocolate orange adaptation for a no-alcohol version
21st Nov, 2014
I made this as one large cake instead of small ones. It turned out perfect and everyone loved it! The only change I made was to add a little Irish Cream to the white chocolate topping it added flavor and kept the white chocolate from getting too hard once chilled.
10th Jan, 2014
I made this for Christmas dinner this year, I was a bit wary as I hadn't tried them before and I would usually choose recipes that have a lot more ratings/reviews. I needn't have worried, they turned out fantastically! Some people even asked for seconds! This is no fault of the recipe but I accidentally picked up expensive white chocolate which melted awfully and went all lumpy so I left it out.
Angela Quinn
25th Dec, 2013
made this for christmas day............made it as a big pudding not 6 small ones....turned out fabulously ...... made it again for dinner tomorrow as was such a hit today !!
9th Dec, 2013
I made these last night but they were a bit of a disaster! The cakes slid apart on the mousse and the mouse all oozed out the sides when they were pressed back into the moulds. Other than using less mousse, does anyone have any other suggestions? Perhaps a way to stiffen the mousse or assemble them better?
8th Dec, 2013
I just tried to make these but the final product was a disaster! Cakes slid apart and too much mousse escaped out the sides so it looked very messy - other than adding too much mousse, what I do wrong?! Is there anyway to thicken/stiffen the mousse?
15th Jan, 2013
Delicious recipe but I agree with Mrs Lo, they are rather large and filling. When I make the recipe again I will make 1 big cake and people can have as much as they like. This would also save a lot of time assembling individual cakes. They are quite sweet and I didn't think the white chocolate top on the pictures was very attractive so I just piped some white chocolate lines on top and made some white chocolate leaves to decorate. I wouldn't really describe the recipe as being suitable for a keen cook, they are quite easy, but time consuming.
27th Dec, 2012
I made these for Christmas day as an alternative to Christmas pudding. They were a big hit although I think they could have done with more Irish Cream personally, but that might just be my taste. Also, this is not a criticism but they were enormous! Only one person managed a whole one and everyone else shared between two. I would make these again, though with more liqueur and perhaps slightly less chocolate on top. I might also like to try it as one big cake instead of individual ones as that way people could have as much as they like.
louloune's picture
25th Dec, 2012
A real Xmas delish but jst one thing i think its way too sweet, mayB you can consider using less sugar in the sponge! But its def a great recipe. At global001- U can substitute the coffee with more vanilla essence and add a further tsp of water.
20th Dec, 2012
Sounds like a great recipe but I hate coffee sponge. Does anyone know if the chocolate in the sponge will be enough flavour if I just leave out the coffee or will I need to add more to compensate? Thanks.


14th Dec, 2016
In step 4 when you need to chill the cake, do we need to chill in the fridge or at room temperature? Also once made how should we store and how long can it last?
9th Dec, 2013
I made these last night but the cakes slid apart when I removed them from the moulds the second time. How should I assemble these to stop this happening? I felt the mousse I made was perhaps a bit to wet but not sure how to improve it.
goodfoodteam's picture
18th Dec, 2013
Hi Kirsty, It sounds like your mousse was too runny, you need to whip the eggs back up to stiff after adding the sugar and make sure the cream is whipped well too. We hope they work better next time. 
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