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.
š½ļø Makes 500
Ingredients
| 200 g | dark chocolate |
| 150 g | whipping cream |
| 150 g | pasteurised egg whites |
Instructions
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 60Ā°C.
- Transfer to a siphon and aerate with one cartridge. Put the siphon in a bain marie at no more than 70Ā°C. Shake occasionally. Make sure that no matter what happens, the temperature does not get higher than 70Ā°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.