Directions
Basic Bombe Mixture
Combine the egg yolks, whole eggs, sugar and water together well and heat to 85°C (185°F) in a metal bain-marie in a water bath.
In the bowl of a stand mixer, beat at medium high speed with a whip attachment until 3x volume (ribbon stage).
Mixture should be 65-75°C (149-167°F). Use immediately.
Mixture can be kept chilled until ready to use, making this a speedy preparation when needed. Bring reserved bombe mix to 65°C (149°F) before preparing mousse.
Chocolate Mousse
If using white or milk chocolate, bloom and melt gelatin and stir into warm (65-75°C or 149-167°F) bombe mixture. See chart above for gelatin ratios.**
Melt the chocolate at approximately 45-50°C (113-122°F) for dark couvertures or 45°C (113°F) maximum for white and milk chocolate.
Whisk to combine bombe mixture and melted chocolate.
Whip the heavy cream to medium soft peaks.
Whisk 10% of the whipped cream into the chocolate mixture, then fold in the rest using a rubber spatula.
Recipe Note:
Create a Noche 40% mousse, top it with a dollop of whipped cream, and sprinkle on some chocolate shavings for texture and double the chocolate heaven.
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