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Luker Chocolate Master Mousse Pâté à Bombe Recipe

Luker Chocolate Master Mousse Pâté à Bombe Recipe

luker chocolate pate a bombe topped with whipped cream and dusted with chocolate

A classic pâté à Bombe mousse with a deep yet mellow flavor and silky smooth texture. Top with some whipped cream and sprinkle on some chocolate shavings for a decadent chocolatey experience!

Yield: 22.00-27.30 oz (652-774g)

Basic Bombe Mixture


2.12 oz (60g)                            Egg Yolks

0.88 oz (60g)                            Whole Eggs

1.59 oz (45g)                            Sugar

1.06 oz (30g)                            Water



1.) 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.

2.) In the bowl of a stand mixer, beat at medium high speed with a whip attachment until 3X volume (ribbon stage).

3.) Mixture should be 65-75°C (149-167°F). Use immediately.

4.) 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


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 only)*



 1.) 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.**

2.) 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.

3.) Whisk to combine bombe mixture and melted chocolate.

4.) Whip the heavy cream to medium soft peaks.

5.) Whisk 10% of the whipped cream into the chocolate mixture, then fold in the rest using a rubber spatula.

*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 (150)                                            Palenque 70%

5.82 oz (165g)                                          Huila 65%

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.

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.

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