Luker Chocolate Master Mousse Pâté à Bombe Recipe

Luker Chocolate Master Mousse Pâté à Bombe Recipe

Basic Bombe Mixture Ratio Ingredients

Chocolate Mousse Ratio Ingredients

*Fino De Aroma Chocolate Ratios

Notes
Use this classic pâté à Bombe mousse for deep but mellow flavor and silky smooth texture. Superior results can be experienced with the Noche 40% mousse, although each of the chocolates achieve unique results.

Yield: 22.00-27.30 oz (652-774g)

Basic Bombe Mixture Ratio Ingredients

1. 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.
2. In the bowl of a stand mixer, beat at medium high speed with a whip attachment until 3X volume (ribbon stage).
3. Mixture should be 65-75°C (149-167°F). Use immediately.
4. 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 Instructions

1. 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.**
2. 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.
3. Whisk to combine bombe mixture and melted chocolate.
4. Whip the heavy cream to medium soft peaks.
5. Whisk 10% of the whipped cream into the chocolate mixture, then fold in the rest using a rubber spatula.

More on this recipe

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.