Milk chocolate mousse based on pâte à bombe

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
level 1

With this recipe, based on pâte à bombe and Finest Belgian Chocolate or Single Origin milk chocolate, you'll create a milk chocolate mousse that has a solid chocolate taste, yet is firm, smooth and light enough to work in patisserie and desserts. This mousse is firm enough to hold its shape, even when topped with chocolate sponge cake, crémeux or pastry inserts. We recommend experimenting with the milk chocolate of your choice to determine the right flavour of your mousse. Milk chocolates with a higher cocoa percentage will yield a mousse with more solid cocoa flavours. Chocolates with caramelly notes will give you a slightly sweeter end result. Always check the fluidity of your chocolate: we recommend using the standard three-drop fluidity (you can recognise it by the 💧💧💧 on the pack for a perfectly smooth mousse texture.

Recipe components

Milk chocolate mousse based on pâte à bombe

Melt at 45°C.
  • 467g
    35% cream

Whip to medium peaks and mix ¼ into melted chocolate to create ganache.

  • 97g
    egg yolks
  • 27g
    whole egg(s)
  • 62g
    caster sugar

Poach together at 60°C and whip into pâte à bombe. Fold gently into the ganache.

  • 35g
    gelatin mass

Mix in gently and then gently fold in the remaining semi-whipped cream.