How to make chocolate mousse based on pâte à bombe

The classic way to create a heavenly Belgian chocolate mousse that’s perfect for desserts and pastries is the pâte à bombe method.

[@rudikolmel5407]

I read Callebaut's written recipe for mousse with pate a bomb. Do I understand correctly: 100 g cream (35%) is needed for melting the chocolate, but 415 g unsweetened semi-rigid cream is needed for the fold?

[@Christiskaan]

Can I use milk chocolate? If the right fluidity?

[@diegocrescente8785]

Does this mousse freeze well in order to make an entremete?

[@tonypastry2452]

Hello, could you tell me why the temperature for pasteurization is 60°c instead of 84°c ? Are u sure 60°c is enough ?

[@rudikolmel5407]

Of course, 60 degrees is not enough to pasteurize, so it might be a mistake of the recipe and a video error. However, in terms of consistency, cold whipping is just as good......Greetings from Baden-Germany

[@markiteqt]

Every time I try to make this recipe, my ganache either splits, doesn't fully melt or isn't the right temperature once it's emulsified. 240g chocolate to 100g cream seems like quite a high chocolate to cream ratio. It's higher that the ratio used for most truffles! Any tips on getting this emulsification right?

[@Callebautchocolate]

Hi Mark, first of al make sure to use 35% cream, and not 40%. Otherwise, you should know that we add a minimum of cream to the ganache to keep more cream for whipping and therefore, more volume . If really needed, you can always take 50 g of the cream for whipping and add this to the cream for heating. This way you'll definitely get a softer ganache which doesn't split. Though it also means that the end result will be slightly less airated. Let us know how it works out for you!

[@haochang7152]

Thanks ~ Is the whole egg, egg yolk, sugar heated to 60 degrees is enough to kill Salmonella it? Add pâte à bombe, whip cream the order will affect the results?

[@Callebautchocolate]

I use pasturized eggs so salmonella doesn't worry me too much. And depending on the amount of "bombe" to whipped cream you'll reach a more aerated or denser texture when mixing it. Try not to mix it in the cold bowl of the cream since this might block the mousse too fast.

[@senhly4084]

Buoyan Mark

[@tamlethanh8526]

I think you should use syrup at 121 C for pâte à boome to ensure that can kill all bateria

[@shuzela890]

How many eggs is eggs yolks and whole eggs

[@mabiamedeirosreis5470]

👏🏻👏🏻👏🏻👏🏻💕

[@kashankhan6950]

How long to mix the bombe until it turns that magnificent texture that yours did. Mine is like melted ice cream with a lot of foam and some yolk still visible(even tho I mixed it for ages)...a solution will be highly appreciated 🙏🏻

[@josephallen9772]

I think yolk being visible means maybe it’s been over cooked and slightly scrambled

[@kashankhan6950]

@@josephallen9772 what I meant was...the yolk mixture never changed texture like it did in the video. It just remained yellow and foamy. In the video it’s creamy...

[@julia7810]

@@kashankhan6950 try whisking on higher speed and check the bowl till it’s not warm

[@yudi_patisserie651]

Could anyone help me with this question? -> how to ensure the mixture of whipping cream and pate a bombe be like 44, 45 degree..?

[@vojtasjedyny]

A bit late but answer is: you need a kitchen thermometer.

[@rudikolmel5407]

It's not the mixture of whipped cream and Pate a Bombe that should have 40 to 45 degrees, but the chocolate emulsion that was dissolved in the whipped cream. When this is between 40 and 45 °C, carefully fold the pâte à bombe into the chocolate emulsion. When the chocolate is colder and the cold cream is added, it gets crunchy and gritty. I did them for the first time on 06/12/23 and the result was terrific. I took half the amount and instead of about 811 Callebaut with 3 drops, I took the 70-30-38 with 2 drops (leftovers), I took 10 grams more for that, I doubled the cream because the amount mentioned to dissolve the chocolate is far too low. Greetings from Baden-Germany

[@payneeavis7366]

I was trying to make a mousse with different flavours. I used a bit of cinnamon bun hot chocolate mix dissolved in 35% cream and when I mixed it in with my chocolate it seized up. Any suggestions?

[@Callebautchocolate]

Hi Payne Eavis - thanks for your question! We must say, the question is quit open. First of all, our chefs recommend only to use cinnamon powder - and not a mix. Secondly, the mix might contain ingredients (flour, or other thickeners) that might influence the end result. When you talk about the chocolate seizing up, it might be that the cream was not warm enough or the mix is thick by nature. As you see - there are many variables that can influence. We suggest you share us your full recipe through a private message, and we can have a closer look, if the above wouldn't solve the issue. :-) Hope this helped! Best regards!! PS: looking for a great alternative recipe? Also that is possible, we have loads of them stored on our website: www.callebaut.com/en-OC/chocolate-recipe

[@payneeavis7366]

Callebaut Chocolate Good Day, thank you for getting back to me so promptly. I am not really following a recipe as such. I had my Callebaut Chocolate tempered (I was trying to create different flavours for hot chocolate on a stick), I mixed about one teaspoon of hot chocolate mix with about one tablespoon of 35% cream in order to dissolve the powder and when I mixed it in with my chocolate it became instantly thick.

[@kevinonono]

Can I freeze this mousse after making it for later consumption?

[@user-eh9gq7kc2s]

Yes you can

[@radosvetav]

In the final step when mixing with the whipped cream, what temperature should the cream be so it's easiest to mix without hardening the pate a bombe too fast and to obtain best result?

[@user-eh9gq7kc2s]

That quenelle is a disgrace

[@rudikolmel5407]

tell me the reason Greetings from Baden-Germany