PÂTE À BOMBE CHOCOLATE MOUSSE (basic recipe)
Chocolate mousse with a delicate and round taste ideal for filling various desserts
![](/IRCA/Recipes/image/29713/image-thumb__29713___auto_b492ef3e91c9043ccd499cc4b73eae8d/foto%20attrezzatura%20x%20ricette%20di%20base_13.jpg)
Chocolate mousse with a delicate and round taste ideal for filling various desserts
Ingredients
caster sugar | g 50 |
egg yolks | g 100 |
water - 1 | g 130 |
MINUETTO FONDENTE SANTO DOMINGO 75% | g 210 |
SINFONIA CIOCCOLATO FONDENTE 76% | |
liquid cream 35% fat | g 400 |
Ingredients
caster sugar | g 50 |
egg yolks | g 100 |
water - 1 | g 110 |
SINFONIA CIOCCOLATO FONDENTE 68% | g 240 |
MINUETTO FONDENTE ECUADOR 70% - alternatively | |
MINUETTO FONDENTE MADAGASCAR 72% - alternatively | |
liquid cream 35% fat | g 400 |
Ingredients
caster sugar | g 50 |
egg yolks | g 100 |
water - 1 | g 110 |
SINFONIA CIOCCOLATO FONDENTE 56% | g 270 |
RENO CONCERTO FONDENTE 58% - alternatively | |
RENO CONCERTO FONDENTE 64% - alternatively | |
liquid cream 35% fat | g 400 |
Ingredients
caster sugar | g 50 |
egg yolks | g 100 |
water - 1 | g 110 |
MINUETTO LATTE SANTO DOMINGO 38% | g 350 |
SINFONIA CIOCCOLATO LATTE 38% - alternatively | |
liquid cream 35% fat | g 400 |
Ingredients
caster sugar | g 50 |
egg yolk | g 100 |
water - 1 | g 100 |
RENO CONCERTO LATTE 34% | g 350 |
RENO CONCERTO LACTEE CARAMEL - alternatively | |
liquid cream 35% fat | g 400 |
water - 2 | g 30 |
LILLY NEUTRO | g 60 |
Ingredients
caster sugar | g 50 |
egg yolks | g 100 |
water - 1 | g 120 |
SINFONIA GIANDUIA FONDENTE | g 350 |
liquid cream 35% fat | g 400 |
Ingredients
caster sugar | g 50 |
egg yolks | g 100 |
water - 1 | g 85 |
RENO CONCERTO GIANDUIA LATTE 27% | g 300 |
liquid cream 35% fat | g 400 |
water - 2 | g 25 |
LILLY NEUTRO | g 50 |
Ingredients
caster sugar | g 50 |
egg yolks | g 100 |
water - 1 | g 90 |
SINFONIA NOCCIOLATO BIANCO | g 300 |
liquid cream 35% fat | g 400 |
water - 2 | g 40 |
LILLY NEUTRO | g 80 |
Ingredients
caster sugar | g 50 |
egg yolks | g 100 |
water - 1 | g 90 |
RENO CONCERTO BIANCO 31,50% | g 300 |
SINFONIA CIOCCOLATO BIANCO - alternatively | |
liquid cream 35% fat | g 400 |
water - 2 | g 40 |
LILLY NEUTRO | g 80 |
PÂTE À BOMBE PREPARATION:
-Mix the yolk with sugar and warm up to 60°C.
-Put the mixture in a planetary mixer and mix at medium speed until it reaches a creamy structure (temperature of about 25°C).
GANACHE PREPARATION:
-Boil the water (1), add the chocolate and mix. When the ganache reaches a temperature of 40°C pour the pate a bombe and mix gently.
PÂTE À BOMBE MOUSSE PREPARATION:
-Whip the cream until you have a soft consistency (semi-whipped) for all dark chocolates, while it must be well whipped for all other chocolates.
-Mix with a whisk the water (2) and the LILLY NEUTRO (where needed) and add it to the cream and mix.
-Add the cream to the mixture of ganache pâte à bombe and mix.
-Pour in the silicon mold and freeze.
IMPORTANT: if you want something ready to use, you need to whip the cream a little bit more.
Pastry Chef, Chocolatier and Baker