Best Chocolate Mousse Recipe | Creamy And Rich!

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:
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[CARAIBE 66% VALRHONA CHOCOLATE]
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#chocolatemousserecipe #chocolatemousse #howtomakechocolatemousse

[@PastryLivingwithAya]

Dedicated to all the chocolate lovers! ;) My first mousse tutorial🤗💗

[@awintarq9524]

Hiii, I would like to ask a question if don't mind, so I was wondering if there is any other way to make mousse without egg yolk? Or another ingredient that could replace the egg yolk?!

[@samtabrizi3281]

@@awintarq9524 you can use gelatin, if you cannot use eggs

[@awintarq9524]

@@samtabrizi3281 thank u so much

[@heisenberg7099]

This is exactly how we make mousse in Marriott 👌.it is safe to double boil .and instead of adding the chocolate to whipped cream we add to the double boiled sabayon .

[@cloudydaez]

So I made this and although the flavor and texture is really good it didn’t set up firm like yours did in the video and it was almost 48 hours in the frig. It was quite soft

[@moose8846]

It was so nice hearing her say you can use whatever quality chocolate you have. I've seen a lot of videos say you need high quality, expensive chocolate for desserts, but you really don't! If a recipe ever says you shouldn't use chocolate chips for melting, but it's all you have, do it anyway!

[@netweed09]

No; Chocolate tasting is very much like choosing wine varieties for seasoned chocolatiers. I definitely would be able to taste (and aftertaste) a significant difference if say, she had used the more intense Guanaja 70% here, or a cheaper chocolate like local-store brand in terms of intensity and notes (usually cheaper chocolates all go down the generic ''roast bittersweet cacao'' flavour and all taste the same). To get a mellow, mousse; you need to use only select varieties of High Quality chocolate like Valrhona's Caraibe.

[@falias4]

There's also some science involved.. cheap chocolate might contain more sugar or other ingredients which have a bad impact on the overall result. You can always substitute ingredients but most times you have to expect worse results. I rather have 1 expensive mousse once a year instead of 12 bad ones every month. 😉

[@SaltySeaWitch3]

Chocolate chips usually have stabilizers in them which makes the chocolate much thicker than regular chocolate when it's melted. Chocolate chips can't get as liquid as the chocolate she used... or any other real chocolate.

[@emilyvickery8081]

Amen!

[@emilyvickery8081]

@@netweed09 Can also depend on which country you live in. USA has the worst chocolate.

[@sectiesingh9727]

Love this recipe! Will definitely be trying. Thank you for sharing 😁

[@delishuspear]

My niece is having her tonsils removed tomorrow so i am going to make this for her recovery - very excited to try!

[@user-ev7sf8io9d]

Nice, I hope she likes it

[@delishuspear]

@@user-ev7sf8io9d it was a big hit :)

[@food_nature_travelling]

Just have found your channel and yes it is really incredible. Superb recipes and so helpful tutorials ❤️👍

[@sbonds39]

I’ve been making test batches of mousse to go in an entremet and this mousse is a winner! Thanks for sharing.

[@carmenlo6079]

Really love this recipe, so rich and creamy yet very light! thank you for your detailed “tutorial”! ❤

[@LoveForTechTravels]

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.

[@onancordova6083]

Thank you. I had just left a comment that it would be nice if it had a printable recipe. Some channels do and some don't, I guess. Some only have metric measurements and not english measurements so you have to do a manual conversion of all the ingredients. Anyway..... I'm glad these are available.

[@user-ev7sf8io9d]

thanks

[@lisaflower5994]

Very kind, thankyou.

[@lucianavaz8481]

Aya thank you som much for this recipe! It's absolutely delicious❤ God bless you and your family.

[@kelp5801]

I bake very often but I've been wanting to make chocolate mousse for a long time. I cannot thank you enough for this recipe. It's easy and delicious (even though i made it with cheap chocolate since I can't afford a better one right now). I loved the texture a lot. Thank you so much. 🥳

[@sheetal1626]

Perfect mousse, so smooth and soft, like silk🎉🙏.

[@gabrielkehdi1412]

Your recipes are amazing! Everything I tried from your channel has worked beautifully! Thank you so much 🍀

[@PastryLivingwithAya]

Thank you🙏🏻 That’s also because you have the skill to follow! Depending on how you make, it can be just good or excellent you know😉

[@kathybittle9476]

I can't wait to make this. I especially appreciate all of the tips and information. Looks so yummy!

[@PastryLivingwithAya]

My pleasure😊 Enjoy!

[@kileyrose1161]

I love your channel ❤ I have tried few of your recipes and they all came out great!.

[@PastryLivingwithAya]

Awesome!😆 Thank you for letting me know❤️❤️

[@BohemianKiddo]

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 👌

[@joselusa99]

Great video, thanks for sharing the recipe and providing a clear and nice instruction. love it.

[@PastryLivingwithAya]

I’m glad you enjoyed!

[@lilinwang8002]

Thank you so much Aya for sharing this amazing chocolate mousse! I can’t wait to try it out! Can I use them to fill up tart shells and how Long is the shelf life?

[@deannatutty4555]

Thank you so much for posting this recipe.. it's become a family favorite of ours!! 😋😍

[@PastryLivingwithAya]

I’m so glad!🥰 Thank you for letting me know!

[@artlisticdesigncakes8367]

You are the best all your recipes is very detailed, ❤️❤️❤️ thank you 🙏 I never fail when I follow any of your detailed steps even macaron it took me forever it have a good recipe, but yours is the best keep going 👍

[@freedomforever1962]

Yes. The details is what I apreciate. 😋👍🏼💗🙌🏼

[@mehboobah6630]

Thanks for the clear explanation regarding the chocolate and it was very important for me. I will definitely make it ❤❤❤❤❤

[@PastryLivingwithAya]

Welcome😊❤️ hope it was helpful!!

[@sausagefinger8849]

Perfect. Thank you. I'm working on a strawberry minty lemon kush Chocolate Mousse. Love your recipe

[@katalinaj3450]

I made this tonight and it is better than our French bakery. Thank you so much for teaching us this wonderful dessert! I will make Versaille cake out of this recipe! Yippy~ It is the best tasting mousse I have. Love~❤️🙏

[@dianasolfest7237]

Oh my gosh- could you possibly share your recipe for that heavenly cake you are talking about!!! Even just a general way of explaining how one would use the moose to make a cake. Im in love with the idea- oh I want to indulge in the experience of tasting that moose cake 🙂🥰 😋

[@katalinaj3450]

@@dianasolfest7237 Diana, I m overseas now but will share what’s Versaille cake. It’s sponge cake w 4 layers of mousse. So just make a sponge cake n slice for 3 layers. Each level use Aya’s mousse recipe but diff level of chocolate - milk chocolate, dark mocha mousse n white chocolate mousse. Covered w mirror glaze chocolate. Voila! Aya already taught us all of the above, just assemble all recipes together. 😅🥳 Needs refrigeration or it melt

[@saar9639]

This was incredible, I made it yesterday and my family loved it. Highly recommend!

[@PastryLivingwithAya]

So glad to hear it!! Thank you for sharing❤️🙏🏻

[@lisaflower5994]

Beautiful video and mousse! Thankyou!

[@lisaflower5994]

Wow they are HUGE servings! May I come for dinner? Or just for dessert?

[@HikarySays]

Best recipe ever!! Thanksss

[@renaiturner7260]

This is so good, I have never made a chocolate mousse before but made this tonight after watching your video. I can't wait for it to come out of the fridge 🤤😋 Edited: I can't believe how good it turned out, I'm usually really bad at recipes.. But this was amazing and the family really enjoyed it, Thank you, thank you, thank you 😊

[@laimingng4717]

Oh got it! I watched carefully😝 again!

[@hb7282]

You are very inspiring and I am now interested in learning all the patisserie techniques! I made this mousse yesterday with the same chocolate. I have made chocolate mousse many times but always with raw egg whites. I have never made a pâte à bombe before and liked the idea of it so wanted to give it a go. My pâte à bombe bombed😞. It thickened but did not get lighter in color or fluffy in texture. I’ve been searching the web trying to figure out what I did wrong. So far I am thinking that I didn’t get the temperature right as I don’t have a thermometer, but it was definitely thickened and too warm to keep your finger in for two seconds. I put it straight into my kitchen aid mixer bowl and beat the heck out of it. It never got fluffy or lightened up. I even transferred it to another bowl to go over the bain marie that I used to melt the Caraibe and beat it with a handheld mixer. It simply refused to get light and fluffy. Meanwhile, since I had removed the bowl with the chocolate from over the warm water, my chocolate cooled down enough that when I mixed the pâte à bombe with it, it seized. I put it over the bain marie and kept working it and finally loosened up a bit. The resulting mousse was very tasty, though the texture was not as fluffy and smooth as I was aiming for. I garnished with whipped cream and Valrhona dark chocolate crunchy pearls. Anyway, if anyone reading can help me figure out how I messed up my pâte à bombe, I’d really appreciate it❤️

[@MatbakhAlnoor]

Wow, it's amazing. What a wonderful recipe. it looks really delicious..will try

[@PastryLivingwithAya]

Thank you!

[@user-zz4wi8kw6u]

Thank you so much! Your videos are helpful for me!🌷

[@PastryLivingwithAya]

I'm so glad! Thank you🤗

[@Tanjirokamado19777]

This is how i do my chocolate mousse .. awesome

[@freedomforever1962]

🤤🤤🤤🤤🤤🤤🤤👍🏼 It looks Divine.😊 I can't wait to make my very own! Thanks for your quick tips and advice🌺😋🍃

[@PastryLivingwithAya]

My pleasure, hope you’ll like it!

[@kartikazuhra6333]

I love it. I will combine this chocolate mousse recipe to my chocolate cake recipe.

[@PastryLivingwithAya]

Thank you🙏❤️ Yes!

[@saraha7382]

I love your technique to make the syrup with cream instead of water! Brilliant. I think I will try this with coconut milk for a non-dairy version

[@PastryLivingwithAya]

I’m so curious of the result!😊 Thank you.

[@hanaajanhangeer4377]

Am gonna try that as filling for a cake. It looks very similar to ice cream custard.

[@samanthagoh26]

Just the right recipe to try for my birthday next week. Can't wait!! ❤

[@PastryLivingwithAya]

Whoohoo! Happy early Birthday! ;) Hope you'll like it💓

[@samanthagoh26]

@@PastryLivingwithAya thank you so much 🥰

[@pragyasingh2297]

I was about to try the same thing for my birthday in 2 weeks :) happy birthday if it is your birthday again (I can’t tell when you posted it, it just says 1 year ago)

[@omniavideo3151]

Grand! Great recipe, thank you

[@PastryLivingwithAya]

Welcome!☺️

[@suesun4587]

Appreciated your knowledge sharing. 😊

[@PastryLivingwithAya]

My pleasure!

[@AqeelAhmad-gb2zg]

I love it mouth watering so yummy❤❤❤❤

[@suzique7302]

Can’t wait to try this recipe! 😋

[@PastryLivingwithAya]

Yay🥰🙌🏻

[@teresajacobs1302]

Can’t wait to try this recipe!

[@PastryLivingwithAya]

Yay😊 hope you liked it!

[@cathylang4785]

It Was so delicious! My family loved it!

[@PastryLivingwithAya]

I'm so glad!😊 Thank you for letting me know!

[@QwEr-md3zv]

Just made it. Turn out well. Thanks

[@PastryLivingwithAya]

Awesome!🙌🏻 Thank you for sharing it!

[@MomiLove25]

love to watch ur informative video..i hope i can do that one of this days😃😃😃tnx

[@PastryLivingwithAya]

Thank you😊 Yes, hope you’ll try it!

[@vickiehurt2665]

I ❤ chocolate mousse!! It’s one of my favorite desserts!!!!

[@PastryLivingwithAya]

Me too😊❤️

[@horizontbeskrajneinovacije6440]

Thank you...great videos...presentation, demonstrations, video design...

[@PastryLivingwithAya]

Thank you!!

[@angiegoffe8699]

Hi thank you wonderful method and technique for the chocolate Moose Thank you for sharing your knowledge and wisdom with us ,you are obviously very passionate with your knowledge sharing to the world it's a rear gem 💎 in this day and age Just one quick question do you have the recipe with measurements for the ingredients please, Angie, New Zealand

[@beyummy]

Thank you for this video I feel comfortable trying chocolate mouse if it's gonna be made this way...I have never tried it becuz I thought it is raw egg mixed with chocolate,you are great 🤩

[@PastryLivingwithAya]

My pleasure 😊 I'm glad. It's my favorite way to make mousse!

[@briansadler5225]

Yummy! Looks amazing Aya!

[@PastryLivingwithAya]

Thank you!! 😋

[@netweed09]

Wow, you're using Valrhona chocolate (Caraibe in fact!) and syrup. You're only lady who definitely takes their desserts seriously! Your mousses look amazing: dense, sticky and rich. Definitely earned your pastry chef cap! =) I liked to use the Equitoriale 55% for something a little less darker and intense but I will definitely give the Caraibe in this form a try, thanks!

[@PastryLivingwithAya]

Thank you!😊 I never tried that one! Will check it out when I get a chance🙌🏻

[@cutiepawsa876]

Wow, you really amaze me, your baby is adorable. Thanks

[@PastryLivingwithAya]

Thank you😊

[@FiberJourney]

WOW this is EXACTLY what I was looking for

[@PastryLivingwithAya]

I’m glad!!

[@firstlastname6160]

Making this today 🤞🏼🤗

[@PastryLivingwithAya]

Hope it'll be a success!!

[@lara6656]

I do this but only with heavy cream and chocolate, it's yummy

[@clarabelledjapardy6401]

Hello! I was wondering if I could use this as a cake filling? Thank you in advance! 🙆🥰

[@penneyburgess5431]

Lovely recipe. Dark chocolate all the way for me.🥰

[@PastryLivingwithAya]

Thank you!!

[@danielapagliaro8025]

Looks beautiful and delicious!

[@PastryLivingwithAya]

Thank you!!

[@oritchrem8083]

Measurements?

[@imeldazambrona6152]

i'll make your chocolate mouse for my dessert de jour. thank you.❤

[@tristanrl1940]

Haven’t ever seen mousse au chocolat without whipped egg whites meringue added recette. Am impressed 😊

[@PastryLivingwithAya]

Hope you’ll like it!

[@genevievecurtis78]

C’est une recette originale , très appétissante, je la ferai pour mes petits enfants. Merci de nous avoir donné une si jolie recette.

[@PastryLivingwithAya]

Merci😊🙏🏻

[@rullfa130]

Beautiful!!!

[@PastryLivingwithAya]

Thank you!

[@robinluich6626]

Chocolate pudding and heavy whipping cream is delicious and easy.

[@suehancock8343]

I made this. It was delicious. 💖💖

[@PastryLivingwithAya]

I’m so glad!😊

[@jrebs10]

Love all your videos! I’m a big fan! Can you please add how to make rasberry mousse too? ☺️

[@marianned.3724]

Can u share your recipe and procedure in doing chocolate moist cake and chocolate chiffon/sponge cake please....? I like how you make a perfect texture for your cake. I just hope when I will try it also taste perfect as expected.

[@renita4332]

loved it

[@tanthiennguyen9308]

Fröhlich Weihnachten & Happy Newyear bringen wünschen

[@kisutis]

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 :)

[@PastryLivingwithAya]

No problem, try with any chocolate you can get in time. Glad you found me!

[@paulsonkk7376]

Recipe is very nice thank you.l want white chocolate mousse recipe please

[@katalinaj3450]

Thank you! Thank you! and Thanks you! I have been looking for a really good mousse recipe and all your recipes are excellent so far. No doubt this one will be as well because of your explanation and notes. 👍 Second - Thank you for keeping improving the vdo quality; the lighting today shows the best quality without glare. Or is it my old eyes that played tricks in the past.🤦‍♀️ It is obvious you are trying so hard to give us the very best. Much effort put into these vdo. I wish I could be your neighbor...... Oh little Rei, she has another yummy! Please take care. With love. 💓

[@PastryLivingwithAya]

Thank you for the feedback!❤️🙏 I’m so glad you liked my other recipes. Hope you’ll like this one too! And yes, I’ve been trying to improve video quality!! Still figuring out but I appreciate you noticed that😌 Thank you for your support Katalina🙏✨

[@katalinaj3450]

@@PastryLivingwithAya I appreciate everything you have done n noticed many. Your cookies r all sold out! Well done!

[@sandhyaranipradhan9636]

Great ...I will make it,.....thank u

[@PastryLivingwithAya]

My pleasure, thank you for watching!🙌🏻

[@pakistanmarijaan2650]

Very good

[@mihaelapopoiu7351]

Una goduria, complimenti e grazie per la ricetta!!!

[@PastryLivingwithAya]

Thank you! I don’t understand it but got Gracie😁

[@odetedasilva1322]

❤Beautiful, Delicious Chocolate Mousse ❤

[@wandamiller9043]

That was awesome, you can make a chocolate frasier cake with it. I have the Valrhona Guanaja chocolate will that work as well. I also have some jiavara chocolate too.

[@PastryLivingwithAya]

Great idea! I love those chocolate too😊

[@wandamiller9043]

@@PastryLivingwithAya would you make a video if one. I love your tutorials they inspire me even more to create desserts such as your. I love your pastry cream perfect.

[@paulietchka]

made this yesterday and brought it to a friend’s house - used 63% chocolate (what was in the pantry) and it was a smash hit! one question: the pâte turned out a bit more “aerated” than yours (with tiny little bubbles). it didn’t seem to affect the final result, but I was wondering how can I prevent that next time? beating the egg mixture on a slower speed (I used 8 on the KitchenAid)? or a little longer until ribbon stage? thank you for another terrific dessert! ⭐️

[@TheNarrowGate101]

I love that your daughter is the best of all food critics-“ mmm yummy yummy “ . She convinced me... can’t wait to try it . Thank you for your work.

[@PastryLivingwithAya]

😂😂 haha she’s the best.

[@joy23002]

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!

[@Rixdog01]

Well, it certainly look good and I think I will try it. Having said that I can't see how this comes out light and airy as mousse is supposed to be. Egg yolks, cream, chocolate and sugar without whipped egg whites seems like it would be dense. Like I say, I can see how it would taste great but not much different from chocolate whipped cream.

[@Mamaweza2410]

ماشاء الله تسلم ايديك بالف هنا حبيبتي يدوم التواصل🌺🌺🌺🌺🌺🌺🌺🌺

[@mariac8821]

Thank you, Aya for this video. All your techniques are good. I now use your ways when I make French buttercream. What is the best temperature for the egg mixture to prevent Salmonella? God bless❤️

[@PastryLivingwithAya]

You are welcome! :) The salmonella bacteria cannot survive temperatures higher than 55°C(131°F) and yolks starts coagulate over 65C(150F). I recommend to keep the high temperature for a while to be sure by removing from heat and back like I did. BUT to be really safe, I highly recommend to use pasteurized eggs if you can get them. I got pasteurized eggs but cooked more for other bacterias and also the mousse lasts slightly longer that way!

[@mariac8821]

@@PastryLivingwithAya thank you, Aya. If I use pasteurized eggs, how long can I store the mousse in the refrigerator?

[@jasontheworldisyours]

My kinda recipe 👌🏿👌🏿

[@PastryLivingwithAya]

Thank you🤗✨

[@kemonamaclaggan4988]

I love ur video, can I used gelatin instead of eggs?

[@anniehyams7317]

Hi Aya WOW This is amazing Very Delicious and Yummy and Thank You So Much for sharing your Beautiful Delicious Chocolate Mousse Recipe and Video High 5 @ Aya 👍👍😀😀❤️❤️🍮🍮👍👍❤️❤️

[@PastryLivingwithAya]

Thank you😊❤️ High five back to you!✋🏻

[@anniehyams7317]

@@PastryLivingwithAya Hi Aya Do Sorry for the late Than You So Much Reply as we had bad Summer lighting storms yesterday and today Thank You So Much for the Beautiful red hearts and Thank You So Much for enjoying my messages and comments and Thank Do Much for the High 5 High 5 back to you @ Pastry Living with Aya 👍👍😀😀🌹🌹❤️❤️

[@anniehyams7317]

Hi Aya @ Pastry and I don't Living with Aya Thank You So Much for the Beautiful red hearts and Thank You So Much for enjoying my messages and comments @Pastry Living with Aya 👍👍😀😀🌹🌹❤️❤️

[@anniehyams7317]

Hi Aya @ Pastry Living with Aya Thank You So Much for the Beautiful Gold 🌟 Star and Thank You So Much for enjoying my messages and comments @ Pastry Living with Aya 👍👍😀😀🌹🌹❤️❤️

[@ronherrle141]

As your cute daughter said, yummy yummy!

[@macarena4102]

Love your recipes! How can I make the mousse more thick like dulce de leche thick, to use as a filling for alfajores? Thanks from Uruguay!

[@alexburns7697]

I think u should use more chocolate more fat content like butter ! That would make thicker

[@darkestserenity6775]

That looks so decadent to a chocolate lover like me subscribed

[@PastryLivingwithAya]

Thank you!

[@liliacerda6646]

Love seeing your daughter she is cute 🥰

[@silver_dolphin4594]

exactly that was what i was thinking

[@mariairinaniculae1366]

Super

[@ruckyg3177]

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 😊

[@PastryLivingwithAya]

Thank you!

[@maca_mosquera]

Great video, thank you very much for the recipe. If I may ask you something, can you frezee this chocolate mouse ? TY

[@PastryLivingwithAya]

Yes you can! My pleasure❤️

[@andreadamian7543]

Hi, Aya. I would like to make this mousse as a filling for a chocolate cake by first creating a dam of stabilized buttercream around the edges of my cake layers and then adding the mousse inside. What would do mousse be like once the cake is refrigerated? How long would you recommend I leave the cake out at room temperature after taking it out of the fridge?

[@rosanadancel7225]

Hallo can I use that for cake together? Thank you love the video

[@PastryLivingwithAya]

Yes! I made cakes using the mousse in my mirror glaze video if you want to see it as an example😉

[@tanthiennguyen9308]

Vielen Dank

[@paprikac1l4ntr0]

Valrhona Caraibe it is the best, also you Aya 🥰

[@PastryLivingwithAya]

Thank you😊🙏🏻

[@nedjeljkadabo3933]

nice

[@Ayoken007]

Lol I was wondering where your daughter was and surprise, surprise, she was right there at the end of the video. This was video is rather timely since I've been using chocolate a lot more lately for various things in my baking. Trying to get better at tempering and other applications. I'll have to look into getting some couverture chocolate soon. I've wanted to for a long time, but it was pretty expensive to buy just for play, but I have an amazon gift card from christmas I haven't used yet so I might invest in some.

[@PastryLivingwithAya]

Haha! Surprise!😁 Had to add it❤️ glad it was timely for you!

[@lauraarmorari7835]

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?

[@PastryLivingwithAya]

Thank you! The quantities are listed in the description box below.

[@pamelamilkins8848]

This is not mick jagger, can't wait to try That recipe. Thanks for the after recipe troubleshoot.

[@PastryLivingwithAya]

Welcome!🤗

[@bakelikeavirgin8538]

Hi how long is the shelf life? Can I freeze some to use some other time?

[@FishbowlMedia33]

You know someone is serious about chocolate when they take out a BAG full! ❤

[@PastryLivingwithAya]

😂