Milk Chocolate Mousse with Caramel Sauce

TCHO Pro David Rodriguez's Chocolate Mousse

Made by TCHO Pro David Rodriguez
Chef/Owner of Búho Bakery in Nevada City, CA
Yield: six-8oz portions or twelve-4 oz portions


325g Cane Sugar
50g Corn Syrup
250g Cream, warmed
100g Salted Butter, softened to room temperature
1 T Fine Sea Salt

Mousse Chocolate Base
105g Whole Milk
475g TCHO 39% Classic Milk Chocolate, melted to 45oC (113oF)
5g Bronze Gelatin Sheets
400g Cream, whipped to soft peaks and reserved

Pâte á Bombe
75g Yolks
62g Whole Eggs
108g Cane Sugar
75g Water
Pinch of sea salt

TCHO 39% Classic Milk Chocolate
TCHO Natural Cocoa Powder


  1. In a medium pot over medium heat slowly begin to cook sugar without agitating or stirring.
  2. When the sugar begins to dissolve slowly stir with a spatula until all the sugar is completely dissolved. 
  3. Mix in corn syrup and then whisk in warm cream slowly, being cautious not to add too much cream or it will boil over.
  4. Once all the cream has been added,bring caramel to boil while whisking then turn off heat. 
  5. When the caramel is no longer bubbling add butter and salt, whisk until emulsified. 
  6. Allow to cool completely at room temperature before pouring into your serving vessel.
  7. Recipe yields more than needed so add as much caramel as you'd like.
  8. Store in the refrigerator until you finish making mousse.

Mousse Chocolate Base

  1. Bloom gelatin in a small amount of water until pliable, then remove and set aside.
  2. In a medium pot bring milk to a boil.  Then remove from the heat and add the bloomed gelatin, stir with spatula until dissolved.
  3. Pour Milk mixture over melted chocolate and with a whisk until emulsified.
  4. Allow to cool to about 35oC-40oC (95oF -104oF).

Pâte á Bombe

  1. Set up a double boiler over medium heat with a bowl that fits snuggly on the pot but does not touch the water directly.
  2. Combine the eggs, egg yolks, sugar, water, and salt to make the pâte á bombe mixture by whisk gently in the the bowl of the double boiler.  Cook to 82oC-85oC (179oF -185oF).
  3. Pour the cooked egg mixture into a stand mixer fitted with whisk, whip on high until cool and it holds a ribbon when you lift the whisk from the mixture.
  4. Gently fold pâte á bombe (egg mixture) into the previously made milk chocolate ganache base.
  5. Finally, fold in reserved soft whipped cream.  Then, quickly and gently scoop into a vessel of choice previously filled with caramel at the bottom.
  6. Allow to chill for 3 to 4 hours.  Then, garnish with cocoa powder and chocolate shavings.