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Chocolate Foam

This thick chocolate foam is a great way to top ice cream or a brownie. It can even be served by itself, dusted with some cinnamon and powdered sugar. It has to be served below room temperature but it is still a versatile sauce.

I just call for general hot chocolate in the recipe but the higher quality the hot chocolate you use the better. For this recipe I prefer a much darker hot chocolate than I would usually drink, that way the foam has a deeper chocolate flavor. I also like it on the sweeter side.

Chocolate gelatin foam 2

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the chocolate foam recipe you can check out the following.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Chocolate Foam

  • Published: April 20, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 4 Hours

Chocolate Foam Ingredients

For the Chocolate Foam

500g hot chocolate, cold
4 gelatin sheets or 1 packet gelatin powder, 1.4%

Chocolate Foam Instructions

For the Chocolate Foam

At least 4 hours before serving

Place the cold hot chocolate in a pot with the gelatin. Let the gelatin bloom for 5 to 10 minutes.

Once the gelatin has bloomed heat the pot over medium to medium-high heat while stirring until the gelatin has dissolved and is evenly dispersed.

Pour the hot chocolate mixture into a whipping siphon and charge with nitrous oxide according to the manufacturer's directions. Refrigerate the whipping siphon until the gelatin sets, typically 2 to 3 hours.

Dispense the foam when you are ready to serve your dishes.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Chocolate Foam

PT320M Ingredients: 500g hot chocolate cold 4 gelatin sheets or 1 packet gelatin powder 1.4%
4.5217 stars - based on 23 reviews
This recipe produces a thick smooth chocolate foam that is a tasty fun way to top ice cream or brownies. It is also a wonderful dessert when topped with a sprinkle of cinnamon and powdered sugar!
1 Serving