The Chocolate Mousse recipe is included in the cookbook “Bake Like A French Pastry Chef,” created by the makers of the French cookies Michel et Augustin. For more recipes, ideas, and delicious pre-made cookies, head over to www.micheletaugustin.com/us/.
The Chocolate Mousse recipe is included in the cookbook “Bake Like A French Pastry Chef,” created by the makers of the French cookies Michel et Augustin. For more recipes, ideas, and delicious pre-made cookies, head over to www.micheletaugustin.com/us/.—Staff Writer
Makes: mousse for 1 entremets
Prep time: 5 min
Cook time: 25 min
grams dark chocolate (70% cacao)
cup heavy cream
Pâte à bombe
cup granulated sugar
- Melt the chocolate in a bain-marie (double boiler). Don't let any water get into the chocolate! *Heat your chocolate in a bain-marie to around 120 F (50 C). If it's not hot enough, the chocolate will harden when you attempt to mix it with the pâte à bombe.*
- Whip your cream until thick, then seal it airtight by pressing the plastic wrap against the cream. Pop it in the fridge.
- Make your pâte à bombe. a. Add your eggs to the bowl of your stand mixer. Set to low speed. b. Separately, make a syrup by bringing the water and sugar to 250 F (121 C) using your thermometer. c. Pour the hot syrup in a thin stream over the beaten eggs and set mixer to high speed until the mixture comes to room temperature.
- Take a deep breath. You should have three components: the melted chocolate, the whipped cream, the pâte à bombe.
- Pour the chocolate into the pâte à bombe. Mix with your rubber spatula in an upward motion, from the center out, until the texture is smooth and homogenous.
- Add the whipped cream to the chocolaty batter in two parts, stirring gently and constantly. *Your chocolate shouldn't be too hot when you mix it with the whipped cream. If it is, your cream might lose it's firmness.*
- Your mousse is ready! You can now build your entremets.