Milk chocolate mousse based on pâte à bombe

With this recipe, based on pâte à bombe and Finest Belgian Chocolate or Single Origin milk chocolate, you'll create a milk chocolate mousse that has a solid chocolate taste, yet is firm, smooth and light enough to work in patisserie and desserts. This mousse is firm enough to hold its shape, even when topped with chocolate sponge cake, crémeux or pastry inserts. We recommend experimenting with the milk chocolate of your choice to determine the right flavour of your mousse. Milk chocolates with a higher cocoa percentage will yield a mousse with more solid cocoa flavours. Chocolates with caramelly notes will give you a slightly sweeter end result. Always check the fluidity of your chocolate: we recommend using the standard three-drop fluidity (you can recognise it by the 💧💧💧 on the pack) for a perfectly smooth mousse texture.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Milk chocolate mousse based on pâte à bombe

ingredients preparation
  • 303g

Melt at 45°C.

  • 477g
    35% cream

Whip to medium peaks and mix ¼ into melted chocolate to create ganache.

  • 95g
    egg yolks
  • 27g
    whole egg(s)
  • 62g
    caster sugar

Poach together at 60°C and whip into pâte à bombe. Fold gently into the ganache.

  • 36g
    gelatin mass
Mix in gently and then gently fold in the remaining semi-whipped cream.

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