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Chocolate Mousse with Pate à Bombe

This chocolate mousse has a soft and airy texture; it is particularly suitable for composing desserts or layering filled cakes.
Preparation: 30 minutes
Total Time: 30 minutes
RECIPE FOR: 900 gr of Chocolate Mousse


  • Stand Mixer


  • 200 gr Dark Chocolate 70%
  • 110 gr Granulated Sugar
  • 30 gr Water
  • 110 gr Egg Yolks
  • 450 gr Whipped Cream


  • Bring water and sugar to a boil until 121°C (250°F).
  • Meanwhile, foam the egg yolks in a planetary mixer and add the syrup, whipping at high speed until cool.
  • Melt the chocolate at 50°C (122°F) and mix in 2/3 of the cream. Mix properly and incorporate the pate à bombe at the room temperature
  • Add the remaining whipped cream, stirring gently with a spatula from the bottom upwards.


If you like, you can replace the dark chocolate with milk or white chocolate without changing the recipe!


Serving: 100g | Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamina A: 9IU | Vitamina C: 1mg | Calcio: 1mg | Ferro: 1mg


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