Chocolate Mousse à La Pâte à Bombe Recipes
CHOCOLATE MOUSSE: À LA PâTE À BOMBE
The Chocolate Mousse recipe is included in the cookbook "Bake Like A French Pastry Chef," created by the makers of the French cookies Michel et Augustin. For more recipes, ideas, and delicious pre-made cookies, head over to www.micheletaugustin.com/us/.
Provided by staff writer
Categories Dessert
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Melt the chocolate in a bain-marie (double boiler). Don't let any water get into the chocolate! *Heat your chocolate in a bain-marie to around 120 F (50 C). If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*.
- Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.
- Make your pâte à bombe. a. Add your eggs to the bowl of your stand mixer. Set to low speed. b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C) using your thermometer. Celsius Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.
- Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.
- Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.
- Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly. *Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*.
- Your mousse is ready! You can now build your entremets.
Nutrition Facts : Calories 2842.3, Fat 232.5, SaturatedFat 141.3, Cholesterol 616.5, Sodium 285.1, Carbohydrate 245.2, Fiber 49.8, Sugar 153, Protein 54.9
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