Luker Chocolate Master Mousse Pâté à Bombe Recipe

May 21, 2021

Luker Chocolate Mousse Pate a Bombes in Cups

Luker Chocolate Master Mousse Pâté à Bombe Recipe

Basic Bombe Mixture Ratio Ingredients

2.12 oz (60g) Egg Yolks
0.88 oz (25g) Whole Eggs
1.59 oz (45g) Sugar
1.06 oz (30g) Water

Chocolate Mousse Ratio Ingredients

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 (white & milk 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%
5.82 oz (165g) Huila 65%


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.