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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

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

RATIO INGREDIENTS:

2.12 oz (60g)                            Egg Yolks

0.88 oz (60g)                            Whole Eggs

1.59 oz (45g)                            Sugar

1.06 oz (30g)                            Water

 

INSTRUCTIONS:

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

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 only)*

 

INSTRUCTIONS:

 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%

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.

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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