in Dessert Recipes

Chocolate mousse for the cream siphon

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Ingredients for 6 servings:

  • 150 g dark chocolate
  • 100 ml milk
  • 200 g sweet cream
  • 25 g powdered sugar
  • e.g. strawberries, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

guaranteed to succeed and extremely light and airy

Melt the chocolate in a double boiler. Mix the melted chocolate with the milk, cream, and powdered sugar and heat briefly until the powdered sugar has dissolved. Strain the mixture through a fine sieve (hair sieve) and pour into the cream whipper. Screw on a cream charger, shake well, and refrigerate. The mixture should be chilled for at least 1 hour. However, it works best if the mixture has been allowed to steep and chill for several hours (e.g., overnight). Serve with fresh strawberries, if desired. My cream whipper has a capacity of 0.5 l. For a capacity of 1 l, two cream chargers should be used.

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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.

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