Stacked Chocolate Mousse recipie

You dropped the bombe on me, baby. Bonjour sweet friends!  I've got the great fortune to be writing to you from Paris, where loads of delicious R&D is taking place (take note!  new techniques and new flavors will be showing up in classes very soon).   There are loads of citrus and chocolate desserts in patisserie windows while pastry chefs patiently await the start of spring when berries and the first stone fruit begin appearing.  This technique for mousses,chocolate especially, is one of my favorites; master this and it will become a favorite in your arsenal.  Pâte à Bombe is simple a base (Pâte), usually used for making dome-shaped desserts (Bombe), but we use it for anything from a mousse cake layer to a decadent frozen filling for cream puffs. Stacked Chocolate Mousse    Pâte à Bombe Pate a bombe is a base for any mousse you like, requiring no other stabilizers, no egg whites and no gelatin.  You can make a larger batch of the base and store it in the fridge for several days, adding whatever you desire, followed by whipped cream, for your own custom flavors.  I've added everything from salted caramel to raspberry puree. Prepare 4 medium glass jars, ramekins, cups or a large serving dish by placing them in the freezer while you work. In a medium saucepan, place: 1 cup sugar 1/4 cup water In the bowl of a stand mixer, place: 6 yolks Set aside: 1 cup heavy cream whipped to just stiff (but not too stiff) peaks 1/2 cup melted dark chocolate 1/2 cup melted milk chocolate 1) Beat the eggs for 4-5 minutes, or until a ribbon forms. 2) Bring the water and sugar to 240 degrees (or until thick bubbles appear and you can no longer see the bottom of your pot); do not allow the sugar to caramelize.  Pour over eggs slowly while whipping over medium speed. 3) Beat until the mixture returns to a ribbon (about 5-6 minutes). 4) Split the base into two bowls, adding each chocolate to a bowl and mixing until just combined. 5) Once the mixtures feel room temperature again, fold equal amounts of whipped cream into each bowl until it disappears. 6) Place half of one chocolate mousse on the bottom of each vessel.  Freeze for 5 minutes and top with the other mousse.  Serve cold- and top with anything from fresh berries to whipped cream and chocolate shaving. Wishing you a delicious day, Clémence and Hadley