Hot chocolate mousse
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Ingredients
|
200 |
g |
dark glazing chocolate |
|
150 |
g |
unsweetened whipping cream |
|
150 |
g |
egg whites, pasteurised |
Preparation method
- Bring the cream to the boil.
- Add the glazing chocolate and dissolve.
- Whisk in the egg white when the mixture has cooled to below 60°C.
- Transfer to a siphon and aerate with one cartridge. Put the siphon in a bain marie at no more than 70°C. Shake occasionally. Make sure that no matter what happens, the temperature does not get higher than 70°C, otherwise the egg white will set and you will not be able to spray it out of the siphon.
- Spray on a dish when ready to serve, e.g. on a dessert with multiple textures of chocolate or a glass of vanilla parfait. Finish with chocolate crunch.
Serving suggestions
- As a garnish to vanilla ice cream or other flavours.
- Delicious in combination with a Campari jelly and blood orange salad.
- As a component of a dessert buffet.