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% |
Notes
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
- 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.
- In the bowl of a stand mixer, beat at medium high speed with a whip attachment until 3X volume (ribbon stage).
- Mixture should be 65-75°C (149-167°F). Use immediately.
- 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
- 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.**
- 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.
- Whisk to combine bombe mixture and melted chocolate.
- Whip the heavy cream to medium soft peaks.
- 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.