Impress your guests with this classic pâté à Bombe mousse recipe! A deep yet mellow chocolate flavor meets a silky, smooth texture for a delicately decadent dessert.
22.00-27.30 oz (652-774g)
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!
2.12 oz (60g) Egg Yolks
0.88 oz (25g) Whole Eggs
1.59 oz (45g) Sugar
1.06 oz (30g) Water
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)**
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%
5.82 oz (165g) Huila 65%
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.
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.
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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