Pâte à Bombe Chocolate Mousse

Name: Pâte à Bombe Chocolate Mousse
Cuisine: French
Ingredients: ¾ cup (200 ml) whipping cream, well chilled; Weigh the chocolate according to its cocoa content:; Weigh the chocolate according to its cocoa content:; 5 ⅓ oz. (150 g) bittersweet chocolate, 70 percent cocoa; Or 6 oz. (170 g) bittersweet chocolate, 60 percent cocoa; Or 6 oz. (170 g) bittersweet chocolate, 60 percent cocoa; Or 6 oz. (170 g) bittersweet chocolate, 60 percent cocoa; Or 8 oz. (230 g) milk chocolate, 40 percent cocoa, plus 1 ½ sheets (2.5 g) gelatin; Or 8 oz. (230 g) milk chocolate, 40 percent cocoa, plus 1 ½ sheets (2.5 g) gelatin; Or 9 oz. (250 g) white chocolate, 35 percent cocoa, plus 2 sheets (4 g) gelatin; Or 9 oz. (250 g) white chocolate, 35 percent cocoa, plus 2 sheets (4 g) gelatin; Or 9 oz. (250 g) white chocolate, 35 percent cocoa, plus 2 sheets (4 g) gelatin; Or 9 oz. (250 g) white chocolate, 35 percent cocoa, plus 2 sheets (4 g) gelatin; 3 egg yolks; 1 egg; Scant ¼ cup (1 ½ oz./45 g) sugar; 2 tablespoons (30 ml) water

Preparation info

Difficulty
Complex

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

An intense chocolate mousse with a sweet, creamy texture that can be served on its own.

Ingredients

¾ cup (200 ml) whipping cream, well chilled
Weigh the chocolate according to its cocoa content:

Europe
France
Dessert
Microwave
Mediterranean

Method

Using a whisk or an electric beater, Whisk the chilled cream until it is just lightly whipped (for technique).

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

If you are making a milk or white chocolate mousse, soft