Hot Chocolate Mousse
posted by jules on 5-Sep-2007 8:07 am · active 2y ago · 1710 views · go to index	see also: dessert

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jules 2y ago 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. 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). Developed and conducted by Sam and Marc for fun. recipes ·  marc ·  Our Tour Victuals - winter 2009  1y  636 v.     marc ·  bruce lee's chopsticks  1y  1.2 kv. 2 c.   marc ·  Duck Fat Okonomiyaki, Mugwort Soba  2y  1.9 kv. 4 c.   japan, thujone jules ·  Hot Chocolate Mousse  2y  1.6 kv.     dessert jules ·  Crab Butter  2y  1.7 kv. 1 c.   seafood jules ·  Rhubarb Bread  2y  1.4 kv. 4 c.   jules ·  Celery Root Cake, Sassafras Icing  2y  2.3 kv. 2 c.   dessert rakubian ·  Ayurvedic Heart Tonic mod  2y  1.6 kv. 3 c.   drink rakubian ·  Tasty Stardrafter Salad  2y  1.4 kv.     vegan, salad rakubian ·  Collard Chick Pao  2y  1.5 kv. 2 c.   vegan rakubian ·  Quinoa and Hummus Collard-Tacos  2y  1.5 kv. 4 c.   vegan 11 threads, 42.7 mb.