Chocolate mousse bomb pasta (Mousse au chocolat pâte à bombe)

Thismousse is used in the preparation of the chocolate Royal . I made on the occasion of the birthday of my darling and valid it without hesitation. The recipe has no real difficulty and is really delicious !

Chocolate mousse bomb pasta : (For about 800 g )

Ingredients:
115 g of egg yolk
100 g of syrup at 60 ° Brix
400 g of cream at least 30 %
200g black cover 70%

Technique:
1- Gather materials and weigh ingredients.
2 - Prepare the syrup by mixing 75g of sugar with 57ml water . Boil the syrup until 118 ° C and put the pan in a bowl ice water to stop the cooking syrup .
3 - Beat the egg yolks and add the syrup. Whisk until obtenting a creamy preparation.
4 - Melt the chocolate in a bain- marie grated without exceeding 45 ° C in order to incorporate it warm .
5 - Whip the cream in chantilly.
6 - Stir in chocolate cream eggs .
7 - Add spatula whipped cream , mixing well to obtain a homogeneous preparation.

First test :

OK.