One of the best mousses that exist, the chocolate mousse with pâte à bombe is a mousse with an egg yolk base, but the yolks are pasteurized, making it perfectly safe to consume. You can try the same process for the delicious mascarpone cream. We use excellent dark chocolate because it’s the main ingredient and must reign supreme in the recipe, enhancing the dark chocolate flavor. Prepare it in advance, as it needs to rest in the fridge. You can serve it with dry biscuits or fresh fruit like strawberries, berries, or pear slices. Let’s see how to prepare this irresistible chocolate mousse with pâte à bombe together.
OTHER CHOCOLATE RECIPES
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the chocolate mousse with pâte à bombe
- 12 oz Egg yolks
- 12 oz Sugar
- 3 tbsp Water
- 10.5 oz 70% dark chocolate
- 1.7 cups Fresh liquid cream
Tools
This post contains affiliate links.
- Thermometer
- Mixer
Preparation of the chocolate mousse with pâte à bombe
Heat water and sugar and bring them to 250°F. Using the thermometer is essential to ensure the syrup reaches a temperature that sanitizes the eggs.
Break the eggs, separating the yolks from the whites. You can use the whites to make langues de chat, which pair excellently with this mousse. Pour the syrup, at 250°F, gradually over the yolks while beating them with an electric mixer. Work until the yolks are fluffy and almost cold.
Melt the chocolate in a bain-marie with 0.4 cups of cream and whip the remaining cream. Mix the chocolate with the yolks and gently fold in the cream until you obtain a homogeneous mousse. Refrigerate for at least 6 hours before serving.
This post contains affiliate links
Storage
You can keep the mousse in the fridge for 2 or 3 days.
