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.
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Ingredients
|
200 |
g |
dark chocolate |
|
150 |
g |
whipping cream |
|
150 |
g |
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.