in Dessert Recipes

Quick chocolate mousse from the cream siphon

updated

Spread the love

Ingredients for 6 servings:

  • 150 g chocolate, dark
  • 100 ml milk
  • 200 ml cream
  • 25 g powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Melt the chocolate and mix well with the milk, cream, and powdered sugar. Strain everything through a fine sieve and pour into the 0.5-liter siphon. Seal the siphon according to the instructions, screw on the gas cap, and empty. Refrigerate the siphon for at least 2 hours. The mousse should only be piped into serving bowls immediately before serving, as the foam quickly liquefies. The mousse will keep in the siphon for about a week.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Monika's light oriental bulgur salad with shrimp

What's in the fridge salad