How to Make Flavored Chocolate Mousse for Filling & Frosting a Cake
Jenny McCoyLight 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.
Bonus materials available after purchase