IRCA | PÂTE À BOMBE CHOCOLATE MOUSSE (basic recipe)

PÂTE À BOMBE CHOCOLATE MOUSSE (basic recipe)

Chocolate mousse with a delicate and round taste ideal for filling various desserts

Difficulty level

Ingredients

caster sugar g 50
egg yolks g 100
water - 1 g 130
MINUETTO FONDENTE SANTO DOMINGO 75% g 210
SINFONIA CIOCCOLATO FONDENTE 76%
liquid cream 35% fat g 400

Ingredients

caster sugar g 50
egg yolks g 100
water - 1 g 110
SINFONIA CIOCCOLATO FONDENTE 68% g 240
MINUETTO FONDENTE ECUADOR 70% - alternatively
MINUETTO FONDENTE MADAGASCAR 72% - alternatively
liquid cream 35% fat g 400

Ingredients

caster sugar g 50
egg yolks g 100
water - 1 g 110
SINFONIA CIOCCOLATO FONDENTE 56% g 270
RENO CONCERTO FONDENTE 58% - alternatively
RENO CONCERTO FONDENTE 64% - alternatively
liquid cream 35% fat g 400

Ingredients

caster sugar g 50
egg yolks g 100
water - 1 g 110
MINUETTO LATTE SANTO DOMINGO 38% g 350
SINFONIA CIOCCOLATO LATTE 38% - alternatively
liquid cream 35% fat g 400

Ingredients

caster sugar g 50
egg yolk g 100
water - 1 g 100
RENO CONCERTO LATTE 34% g 350
RENO CONCERTO LACTEE CARAMEL - alternatively
liquid cream 35% fat g 400
water - 2 g 30
LILLY NEUTRO g 60

Ingredients

caster sugar g 50
egg yolks g 100
water - 1 g 120
SINFONIA GIANDUIA FONDENTE g 350
liquid cream 35% fat g 400

Ingredients

caster sugar g 50
egg yolks g 100
water - 1 g 85
RENO CONCERTO GIANDUIA LATTE 27% g 300
liquid cream 35% fat g 400
water - 2 g 25
LILLY NEUTRO g 50

Ingredients

caster sugar g 50
egg yolks g 100
water - 1 g 90
SINFONIA NOCCIOLATO BIANCO g 300
liquid cream 35% fat g 400
water - 2 g 40
LILLY NEUTRO g 80

Ingredients

caster sugar g 50
egg yolks g 100
water - 1 g 90
RENO CONCERTO BIANCO 31,50% g 300
SINFONIA CIOCCOLATO BIANCO - alternatively
liquid cream 35% fat g 400
water - 2 g 40
LILLY NEUTRO g 80
Final composition

TE À BOMBE PREPARATION:

-Mix the yolk with sugar and warm up to 60°C.
-Put the mixture in a planetary mixer and mix at medium speed until it reaches a creamy structure (temperature of about 25°C).

GANACHE PREPARATION:

-Boil the water (1), add the chocolate and mix. When the ganache reaches a temperature of 40°C pour the pate a bombe and mix gently.

TE À BOMBE MOUSSE PREPARATION:

-Whip the cream until you have a soft consistency (semi-whipped) for all dark chocolates, while it must be well whipped for all other chocolates.
-Mix with a whisk the water (2) and the LILLY NEUTRO (where needed) and add it to the cream and mix.
-Add the cream to the mixture of ganache pâte à bombe and mix.
-Pour in the silicon mold and freeze.

IMPORTANT: if you want something ready to use, you need to whip the cream a little bit more.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker