Today, I’m sharing how to make this rich and creamy chocolate mousse! One of the secrets is pâte à bombe. You can make chocolate mousse just with chocolate and whipped cream basically but by adding pâte à bombe, the mousse gets extra rich, light and creamy. I’m sharing how to make it step by step today, hope you’ll enjoy!
INGREDIENTS FOR THE CHOCOLATE MOUSSE
• Dark Chocolate: 180g (6.3oz)
• Egg yolks: 120g (4.2oz)
• Granulated sugar: 60g (2.1oz)
• Heavy cream for pate au bombe: 60g (2.1oz)
• Heavy cream for whipped cream: 450g (15.9oz)
*Makes about 12 cups (about 6 tea cups I used today)
LINKS OF WHERE YOU CAN GET SOME OF THE BAKING TOOLS & INGREDIENTS I USED/MENTIONED TODAY:
[CARAIBE 66% VALRHONA CHOCOLATE]
https://amzn.to/2XZXE8M
[KITCHEN AID MIXER]
https://amzn.to/397qYhA
WATCH OTHER TUTORIALS!:
[HOW TO MAKE CHOCOLATE FEATHERS & how to temper chocolate]
[HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 IMPORTANT TIPS!]
[SOUFFLE CHEESECAKE TART | RECIPE]
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#chocolatemousserecipe #chocolatemousse #howtomakechocolatemousse
45 Comments
Dedicated to all the chocolate lovers! 😉 My first mousse tutorial🤗💗
trying to find the recipe for the Chocolate Mousse on your site, can you send me the link?
In place of egg yok what can be taken
I always follow you, your recipes are perfect! I can't find the ingredients for the pate ou bombe, 6 egg yolks … how much cream and sugar?
Wonderful!! I just found your channel by this recipe:) not sure I can get same brand chocolate as in different countries it might be different what you quickly find in the shops, but I will try to do this mousse for the second day of Christmas 🙂
Can you please indicate me the right temperature of melted chocolate when you put together with paté au bombe? Thank you
I have made this recipe and really loved the recipe! I was going to try making a white chocolate mousse, would I be able to do the same recipe substituting the chocolate white white chocolate?
This was incredible, I made it yesterday and my family loved it. Highly recommend!
This is how i do my chocolate mousse .. awesome
Thanks for the clear explanation regarding the chocolate and it was very important for me.
I will definitely make it ❤❤❤❤❤
loved it
How much sugar and cream did you use?
I made this. It was delicious. 💖💖
you don't say what the proportions are.
Thank you so much! Your videos are helpful for me!🌷
Quantities please
C’est une recette originale , très appétissante, je la ferai pour mes petits enfants. Merci de nous avoir donné une si jolie recette.
I ❤ chocolate mousse!! It’s one of my favorite desserts!!!!
😍😍😍😍😍😍😍😍😍
Sure it will taste good but not a real chocolate mousse sorry
Haven’t ever seen mousse au chocolat without whipped egg whites meringue added recette. Am impressed 😊
Beautiful!!!
i believe this is ice cream chocolate not chocolate mousse
Si c etait en francais se serait plus quebformidable svp merci
It's the first time I made chocolate mouse without egg-whites and my family liked it. I'm gonna stick to your recipe from now on 😊
No …
not the best
not at all….
Very good
thank you for this. YUMMY 👅😛I love chocolate mousse Tracey from Austin Tx.
Best recipe ever!! Thanksss
charming woman. 🙂
Can I use milk chocolate
can this be added to cakes?
What an enticing recipe! I am eager to give it a try today. Allow me to contribute to everyone's convenience by providing the complete, written version of the recipe:
Instructions:
1) Separate the egg yolks.
2) In a mixing bowl, combine the sugar and 60g of heavy cream. Heat the mixture until it boils. Remove it from the heat and gradually add a small amount of the hot mixture into the egg yolks (be careful not to cook the eggs). Then pour the remaining mixture into the egg yolks, stirring continuously.
3) Transfer the mixture back to the saucepan and heat it again for food safety reasons. Remove the saucepan from the heat periodically and place it back to avoid cooking the eggs too quickly.
4) Remove the mixture from the heat and immediately whip it at high speed until it becomes pale in color. The temperature should be slightly warm or at room temperature.
5) In a separate bowl, whip the remaining cream until it reaches a fluffy but soft peak consistency.
6) Ensure the temperatures of the ingredients are appropriate:
– The egg mixture should be at room temperature.
– The chocolate should be warm but not hot.
– The whipped cream should not be too cold.
7) Start by mixing the egg mixture with the chocolate until well combined. Then gradually fold in the whipped cream little by little.
8) Place the mixture in the refrigerator to chill.
fantastic recipe! I used egg whites to make meringue shards and put them at the bottom of my cups, then on a top the Chocolate Mousse and I made the most delicious desert I've ever made 👌
Is there a possibility that you can add as well the measurements please
This is why we NEED SMELL – evision! 😋
Really love this recipe, so rich and creamy yet very light! thank you for your detailed “tutorial”! ❤
❤Beautiful, Delicious Chocolate Mousse ❤
I love it mouth watering so yummy❤❤❤❤
hi there, thanks for the lovely tutorial! though i have a question. i wanted to make a chocolate mousse cake and was wondering whether this mousse recipe would hold its shape if i put it in a springform pan. would it be possible? thanks in advance!
i'll make your chocolate mouse for my dessert de jour. thank you.❤
My niece is having her tonsils removed tomorrow so i am going to make this for her recovery – very excited to try!
Perfect. Thank you. I'm working on a strawberry minty lemon kush Chocolate Mousse. Love your recipe
Hi wil I b able to make this eggless
Shelf life of this please