{"id":4506,"date":"2014-11-21T00:27:52","date_gmt":"2014-11-20T23:27:52","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4506"},"modified":"2014-11-21T00:58:51","modified_gmt":"2014-11-20T23:58:51","slug":"recipe-chocolate-mousse-with-pate-a-bombe","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/recipe-chocolate-mousse-with-pate-a-bombe","title":{"rendered":"Recipe: Chocolate mousse (with p\u00e2te \u00e0 bombe)"},"content":{"rendered":"

Reminder: mousses are airy desserts made of chocolate or fruits, whipped egg yolks or egg whites or both and often whipped cream.<\/em><\/p>\n

The web is full of chocolate mousse<\/strong> recipes!<\/p>\n

Often these recipes involve using raw egg yolks<\/em> because the average home baker doesn’t have a thermometer<\/strong> at home. Unfortunately this results in a potentially hazardous dessert<\/strong> (since raw eggs have a higher chance of containing dangerous bacteria).<\/p>\n

To overcome this problem, though, the p\u00e2te \u00e0 bombe<\/strong> was invented! Yay! \ud83d\ude42<\/p>\n

\"Recipe-Chocolate-mousse-06\"<\/p>\n

P\u00e2te \u00e0 bombe is a way to pasteurise eggs<\/strong> (i.e. to kill all\u00a0bacteria) and make a delicious chocolate mousse totally safe<\/strong>.<\/p>\n

\"Recipe-Chocolate-mousse-04\"<\/p>\n

But that’s not all<\/em>! P\u00e2te \u00e0 bombe<\/strong> is the base of many other desserts<\/strong> like parfaits or French buttercream and gives a better structure and stability<\/strong> to the final dessert. And it can also be frozen without any problems<\/strong>!<\/p>\n

\"Recipe-Chocolate-mousse-02\"<\/p>\n

You can make a p\u00e2te \u00e0 bombe in two ways<\/strong>: either by heating the eggs on a bain marie with a sugar syrup until they reach 74\u00b0C or by whipping the eggs at high speed and pouring a sugar syrup at around 120\u00b0C in it. For this recipe, taken from the\u00a0book “On baking”, I used the first method, which is also the easiest, I think.<\/p>\n

\"Recipe-Chocolate-mousse-09\"<\/p>\n

Tip<\/strong>: you can adapt this recipe to chocolates of different intensity<\/strong>; for this recipe I used a 70% chocolate<\/em>. For any\u00a04% variation in cocoa mass, you can increase\/decrease the quantity of sugar by 30 grams.<\/p>\n

Tip 2<\/strong>: the mousse will taste better the day after it’s prepared; it can be stored refrigerated for 3-4 days.<\/p>\n

 <\/p>\n

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Chocolate mousse (with p\u00e2te \u00e0 bombe)<\/h2>\n
\n \n \"\"Print recipe<\/a>\n