November 30, 2016
Rob
1

How to make a chocolate mousse with pasteurized eggs

One of my favourite cakes is the Chocolate Royal, a marvelous and elegant entremet with a chocolate mousse and crunchy layers of praline paste and dacquoise.

Since I cannot even remember the last time I made a chocolate mousse, I decided to try again while recording a video.

The recipe this time was slightly different from the one I used in my Chocolate Royal, and I’d say it’s even better!

chocolate-mousse-recipe-8

Of course, using raw eggs is a big no-no for me, so I always stick to the pâte à bombe, which is just a mixture of pasteurized egg yolks with hot sugar: this way all the bacteria in the raw eggs are killed and the mousse is perfectly safe to eat! (And the final result is also much more stable and with a great texture!)

To make a pâte à bombe, the process is similar to that of an Italian meringue: start whipping the egg yolks at high speed; in the meantime prepare a syrup with sugar and water and bring to a boil. When the syrup reaches a temperature between 115°C and 121°C you can pour it over the egg yolks and whip until the mixture is room temperature.

chocolate-mousse-recipe-5

Nothing complicated, you just need a thermometer (which I bought for 15€ in my supermarket).

So what do you think about this recipe and video? Did I convince you to join the pâte à bombe side of the force? 🙂

 

Chocolate mousse with pâte à bombe

Print recipe

Ingredients

220Egg yolks
220Granulated sugar
55Water
440Dark couverture chocolate
880Whipped cream
10Gelatin (optional - only if the mousse has to be used as a cake filling)

Directions

1
Whip the cream to soft peaks and set aside
2
Melt the chocolate over a bain marie
3
Prepare a sugar syrup with the water and sugar and bring to a boil
4
Start whipping the egg yolks at high speed and in the meantime let the gelatin soften in cold water
5
When the syrup reaches 118°C, pour it slowly but steadily along the side of the bowl, after reducing the speed to medium
6
Add the gelatin to the warm yolk mixture and keep on mixing until the pâte à bombe reaches room temperature
7
Whisk in two thirds of the cream into the melted chocolate at 50°C
8
Add the pâte à bombe and mix with a whisk
9
Finally gently incorporate the remaining cream with a spatula with an upward movement
10
Immediately pour the mousse in the serving glasses or use in a cake.

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