PÂTE À BOMBE CHOCOLATE MOUSSE (basic recipe)
Chocolate mousse with a delicate and round taste ideal for filling various desserts
Difficulty level
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
