Dark chocolate mousse based on pâte à bombe

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
level 1

How to make a perfect chocolate mousse from scratch for patisserie and desserts? You'll definitely want the chocolate flavour to come out. The texture should be firm and stable enough to hold other patisserie layers, and at the same time it should be smooth, airy and light enough to be elegant. With this recipe, you'll create a pâte à bombe that yields great texture. By varying with one of Callebaut's Finest Belgian Chocolate recipes, you'll be able to play with the desired chocolate intensity: from very intense when picking the POWER80 or Sao Thomé for instance, to smooth or more balanced when using recipe n° 811. We recommend that you always use standard three-drop fluidity (💧💧💧) to achieve a lovely smooth texture.

Recipe components

Dark chocolate mousse based on pâte à bombe

Melt at 45°C.
  • 504g
    35% cream
Whip to medium peaks and mix ¼ into melted chocolate to create ganache.
  • 94g
    egg yolks
  • 91g
    whole egg(s)
  • 60g
    caster sugar

Poach together at 60°C and whip into pâte à bombe. Fold gently into the ganache. Then gently fold in the remaining semi-whipped cream.