INGREDIENTS - PÂTE À BOMBE
| 240g | 8.47 oz | Egg yolks |
| 100g | 3.53 oz | Whole eggs |
| 180g | 6.35 oz | Sugar |
| 120g | 4.23 oz | Water |
INGREDIENTS - MOUSSE
| 220g | 7.73 oz | Whole milk |
| 640g | 22.57 oz | Pate a Bombe |
| 800g | 28.22 oz | Heavy cream 35% |
| 10g | .35 oz | Gelatin (if using Milk Chocolate) |
CHOCOLATE SELECTION (CHOOSE ONE)
| 500g | 17.64 oz | Dark Chocolate Growers Choice 71% |
| 515g | 18.17 oz | Dark Chocolate Peru 62% |
| 530g | 18.69 oz | Dark Chocolate Growers Choice 58% |
| 525g | 18.52 oz | Dark Chocolate Ecuador 56% |
| 510g | 17.99 oz | Dark Chocolate Ecuador 65% |
| 920g | 32.45 oz | Milk Chocolate Caramelized Ecuador 40% |
| 980g | 34.57 oz | Milk Chocolate Peru 38% |
| 1085g | 38.27 oz | Milk Chocolate Growers Choice 33% |
METHOD - PÂTE À BOMBE
Scale all ingredients together in the bowl of a stand mixer and cook over a water bath stirring constantly. When the mixture is 176°F (80°C), place the bowl on the stand mixer. Whip until cooled to around 68°F (20°C); use immediately to avoid losing volume.
METHOD - MOUSSE
Heat the milk (add the bloomed gelatin if using milk chocolate). Melt the chocolate: 122/131°F (50/55°C) for dark covertures and maximum 113°F (45°C) for milk and white covertures. In a saucepan, boil the cream. Gradually pour the hot mixture over the melted chocolate in several additions, mixing well with a whisk or spatula before adding more liquid. Finish with an immersion blender to ensure a smooth texture. Whip the cream to very soft peaks. Check that the temperature of the ganache is between 113 and 131°F (45 and 55°C) depending on the chocolate you are using. Fold in the Pâte à Bombe to the ganache with a spatula, followed by the whipped cream.
Makes 53oz of mousse
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