Luker Chocolate Master Mousse Pâté à Bombe Recipe
Jimmy McMillan
22.00-27.30 oz (652-774g)
Easy
Silky smooth mousse with a classic, decadent chocolate flavor! This Luker Master Mousse recipe is quick, easy and versatile. Try Noche 40% mousse topped with a dollop of whipped cream and sprinkle on some chocolate shavings for more texture!
Ingredients
Basic Bombe Mixture
- 2.12 oz (60g) Egg Yolks
- 0.88 oz (25g) Whole Eggs
- 1.59 oz (45g) Sugar
- 1.06 oz (30g) Water
Chocolate Mousse
- Varies by chocolate: Luker Chocolate (see ratios below)*
- 5.64 oz (160g) Basic Bombe Mixture
- 7.05 oz (200g) Heavy Cream 35%
- Varies by chocolate: Silver Gelatin Sheets (milk & white couvertures only)**
*Fino de Aroma Chocolate Ratios
- 8.82 oz (250g) +0.14 oz (4g) Gelatin**: Nevado 35%
- 4.59 oz (130g) +0.07 oz (2g) Gelatin**: Noche 40%
- 7.05 oz (200g) Misterio 58%
- 5.29 oz (150g) Palenque 70%
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.