Hot Chocolate Mousse
posted by jules on 5-Sep-2007 8:07 am · active 11mo ago · 793 views · go to index	see also: dessert

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jules 11mo 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 ·  bruce lee's chopsticks  3mo  255 v. 2 c.   marc ·  Duck Fat Okonomiyaki, Mugwort Soba  11mo  989 v. 4 c.   japan, thujone jules ·  Hot Chocolate Mousse  11mo  793 v.     dessert jules ·  Crab Butter  11mo  757 v. 1 c.   seafood jules ·  Rhubarb Bread  1y  706 v. 4 c.   jules ·  Celery Root Cake, Sassafras Icing  1y  848 v. 2 c.   dessert rakubian ·  Ayurvedic Heart Tonic mod  1y  607 v. 3 c.   drink rakubian ·  Tasty Stardrafter Salad  1y  645 v.     vegan, salad rakubian ·  Collard Chick Pao  1y  714 v. 2 c.   vegan rakubian ·  Quinoa and Hummus Collard-Tacos  1y  675 v. 4 c.   vegan 10 threads, 41.2 mb.