How to make chocolate mousse based on pâte à bombe
The classic way to create a heavenly Belgian chocolate mousse that’s perfect for desserts and pastries is the pâte à bombe method.
GOOD TO KNOW
What should you take to heart when making chocolate mousse?
Always choose chocolate with a basic three-drop fluidity. This is essential to obtain a chocolate mousse with the perfect texture.
Always use cream with a maximum fat content of 35%. More fat would make the mousse too fatty and dense.
Always whip the cream into medium peaks (i.e. 2/3 stiff) and not more. If it’s too stiff, you can’t fold it in easily and it would spoil the texture of the mousse.
Follow the temperatures as stated in the recipes. They are crucial to obtain a well-structured, homogeneous end result.
Apply the chocolate mousse immediately: pour it into a piping bag and pipe it into your pastry rings before the mousse starts to set.
Use a piping bag with a big piping hole: if the hole is too small, it will spoil the aerated texture of your chocolate mousse.
Cooling your chocolate mousse in a refrigerator for about 2 to 3 hours will give it the perfect texture to make quenelles.
- 415 g unsweetened medium-whipped cream
- 100 g cream (35%)
- 240 g Callebaut® dark chocolate Single Origin Brazil
- 90 g egg yolks
- 45 g whole eggs
- 110 g sugar
- A stand mixer
- A stick blender
- A hotplate
- A saucepan
- A thermometer
- A spatula
Mix together the egg whites, egg yolks and sugar, and heat up the mixture to 60°C.
Pour the egg mixture straight into the stand mixer and beat it at medium speed until it is at room temperature. Your pâte à bombe is ready when the mixture has a homogeneous and aerated texture, and it colour has changed to white.
Bring the cream to a boil in the microwave.
Pour the boiling cream bit by bit onto the chocolate, and stir the whole into a nice and smooth mixture.
Emulsify the chocolate mixture with a stick blender to remove all lumps. Keep the blade below the surface of the mixture at all times to avoid creating air bubbles.
Check the temperature of your chocolate emulsion. When it ranges between 40 and 45°C, gently fold the pâte à bombe into the chocolate emulsion.
Fold the chocolate pâte à bombe mixture into the medium-whipped cream.
Pour the chocolate mousse into a piping bag and pipe it immediately into your cake rings or dessert glasses.