INGREDIENTS

   INGREDIENTS - PÂTE À BOMBE

240g 8.47 oz Egg yolks 
100g 3.53 oz Whole eggs 
180g 6.35 oz Sugar
120g 4.23 oz Water

 

   INGREDIENTS - MOUSSE

220g 7.73 oz
Whole milk
640g 22.57 oz Pate a Bombe 
800g 28.22 oz Heavy cream 35%
10g .35 oz Gelatin (if using Milk Chocolate)

 

   CHOCOLATE SELECTION (CHOOSE ONE)

500g 17.64 oz
Dark Chocolate Growers Choice 71%
515g 18.17 oz Dark Chocolate Peru 62% 
530g 18.69 oz Dark Chocolate Growers Choice 58% 
525g 18.52 oz Dark Chocolate Ecuador 56%
510g 17.99 oz
Dark Chocolate Ecuador 65%
920g 32.45 oz
Milk Chocolate Caramelized Ecuador 40%
980g 34.57 oz
Milk Chocolate Peru 38%
1085g 38.27 oz
Milk Chocolate Growers Choice 33%

 

METHOD

METHOD - PÂTE À BOMBE

Scale all ingredients together in the bowl of a stand mixer and cook over a water bath stirring constantly. When the mixture is 176°F (80°C), place the bowl on the stand mixer. Whip until cooled to around 68°F (20°C); use immediately to avoid losing volume.

METHOD - MOUSSE

Heat the milk (add the bloomed gelatin if using milk chocolate). Melt the chocolate: 122/131°F (50/55°C) for dark covertures and maximum 113°F (45°C) for milk and white covertures. In a saucepan, boil the cream. Gradually pour the hot mixture over the melted chocolate in several additions, mixing well with a whisk or spatula before adding more liquid. Finish with an immersion blender to ensure a smooth texture. Whip the cream to very soft peaks. Check that the temperature of the ganache is between 113 and 131°F (45 and 55°C) depending on the chocolate you are using. Fold in the Pâte à Bombe to the ganache with a spatula, followed by the whipped cream.

 

Makes 53oz of mousse

YOU MIGHT ALSO LIKE

type-french-pastry

TROPICAL WOOD

type-french-pastry

WHITE CHOCOLATE ICE CREAM

type-french-pastry

DARK CHOCOLATE ICE CREAM

FOLLOW US ON INSTAGRAM

JOIN LA REPÚBLICA
DEL CACAO