Hot chocolate mousse

Surprise your guests with this warm version of the classic chocolate mousse.
Using the siphon ensures that you have a constant result.

Makes 500g.

Hot chocolate mousse

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dark chocolate



whipping cream



pasteurised egg whites

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.

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.
  • As part of a dessert, e.g. with various chocolate textures or on a glass with vanilla parfait. Finish with crunchy chocolate.

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