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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.
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.
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.500g hot chocolate, cold
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.