Life by Chocolate

Chocolate, white, milk, dark, in all its forms forms life. Chocolate truffles, caramels, and other confections are at the core of enjoyment. This is life by chocolate because death by chocolate is the wrong attitude.

Friday, April 17, 2009

Warm Chocolate Foam Recipe with Pictures.

I use stemless martini glasses with hot water rather than ice in the base to keep it warm. They also have these great swizzle sticks that I put a strawberry on.

This recipe is a la minute. To do it, you are almost making a chocolate pastry cream and then you put it as it thickens, right before it boils, into the whipped cream whipper. I like to get it just as it's about to boil or right on the cusp of boiling. I don't want to actually make a thick pastry cream because I'm going to whip it but I want the eggs to set and the corn starch to just start to thicken.

First Pastry Cream:

1 qt cream (or milk but I can't have milk and cream is better.)
8 oz sugar
6 eggs
3 oz corn starch
1 T vanilla
3 oz butter
melted chocolate to taste. I use about 6- 8 oz.

Combine sugar and cream and heat.

Mix some cream into the corn starch to make a slurry.

When the cream is hot, temper the eggs and then combine with the cream and stir. Add the slurry to the cream and heat almost to a boil. Add the vanilla. Stir off the heat. Add butter. Stir until melted.

Then add the chocolate. Notice that I have a very low flame. That's because I didn't want the chocolate to cool down the dessert. Don't do that. That's playing with fire for someone who hasn't done this dessert a hundred times. Rather, add the chocolate fast and get it into the whipper immediately.

Quickly put into the whipper and immediately squirt into a cup. The whipper will be hot so be careful. I use a towel to hold the whipper. Don't forget to shake it after you put in the CO2.

It's light and chocolaty. You can cut this recipe in 1/2 or 1/4 easily.

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Blogger Rochelle said...

does it matter what type of chocolate you use?

check out my blog if you can!


April 17, 2009 at 7:53 PM  
Anonymous believesulli said...

OMG, this looks so good! Fast too, can't beat that! Thanks for the recipe.

April 17, 2009 at 8:32 PM  
Blogger Mark by Chocolate said...

b. You can use whatever you want. I'm using Grenada Chocolate plus some other stuff mixed in. Use the best dark chocolate that you can find. You can use milk but it'll be very sweet.

I'll check out your blog, no problem, R.

April 17, 2009 at 8:37 PM  
Blogger OceanZealot said...

This recipe looks DE-LI-CIOUS! My mom is a chocoholic. For the longets time I didn't know that the Easter Bunny had ears and a tail, she would eat it before I got it. LOL.

I'll have to try out this recipe. I'm wondering if a nice chocolate mint would be a good decoration to the presentation. What do you think?

Keep on cooking. I look forward to more of your posts.


April 18, 2009 at 12:23 PM  
Blogger Mark by Chocolate said...

I normally use a strawberry but you can use anything you'd like. I was thinking blueberries. This is interesting because you get the richness of a pastry cream and the lightness of whipped cream. Be careful when you use the whipper. Fill from the bottom.

April 18, 2009 at 12:27 PM  
Anonymous Carrie Oliver said...

Drat, I wish I'd seen this yesterday as I had guests for dinner. We enjoyed some delicious cheese for dessert - I'm not much of a sweet dessert person. But this looks like a delicious and fun option. Now, if I could just find some high quality chocolate....

April 19, 2009 at 2:42 PM  
Blogger Mark by Chocolate said...

I used Grenada Chocolate but any DARK 70%-80% will work.

April 19, 2009 at 3:17 PM  
Blogger Laurie said...

Hi, I'm guessing I can omit the chocolate if I'm just wanting the pastry cream? I needed to ask you first though!

July 23, 2009 at 11:39 AM  
Blogger Mark by Chocolate said...

You guessed right. No need to add the chocolate unless you want a chocolate cream in your ├ęclairs. :-)

July 23, 2009 at 3:03 PM  

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