Light and airy, but full of flavor, this chocolate mouse is perfect for layering in a cake or just eating it straight from the bowl. Join Jenny in the kitchen to see how she creates this luscious mousse using the traditional French pâte à bombe technique. “Pâte à bombe” simply means “base” and is used in many recipes which call for raw eggs as it uses a heated sugar syrup to pasteurize the eggs. You’ll learn the proper folding technique for incorporating chocolate and whipped cream to the base to avoid deflating the mousse.
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18:38How to Bake the Best Quick Breads
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