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Hot chocolate Mousse
From Food Hacking
Recipe
225 g 30% cream
150 g 64% chocolate (Valrhona Manjari)
1 g xanthan gum
- Bring cream up to the boil and blitz in xantham gum.
- Whisk into chocolate.
- Pour into a heated Nitrous Oxide Siphon and add 4 charges. Dispense immediately.
Developed and conducted by Sam and Marc for fun.Development
- Push the cream element so there is more air in foam. Need to maintain richness and melting character
- Replace the cream element with boiling water to get a cleaner chocolate taste
- Try using foie gras, stabilized with deodorized cocoa butter.
- Leave out xantham gum.
- Flavor with mexican hot chocolate (cinnamon, vanilla).
