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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