Culinary Institute of America

White Chocolate Mousse Pâte à Bombe

Preparation info
  • Makes

    7

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Heavy cream 3

Method

  1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation.
  2. Whip the cream to soft peaks. Cover and reserve under refrigeration.
  3. Bloom the gelatin in cold water.
  4. Melt the chocolate in a mixer bowl over barely simmering water.
  5. Bring the milk to a