https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Chocolate_mousse_%28WS%29 2026-07-20T12:39:49Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Chocolate_mousse_(WS)&diff=276768&oldid=prev 2026-01-30T12:55:03Z

<p>Larger images for small media devices</p> <p><b>New page</b></p><div>&lt;!-- seo --&gt;<br /> {{#seo:<br /> |title=Chocolate mousse whipping syphon recipe<br /> |titlemode=replace<br /> |keywords=#brandy #chocolate #liqueur #doublecream #fruit #images #thermomix #chocolatemoussews #whippingsyphon #moleculargastronomyrecipes #nitrousoxide <br /> |hashtagrev=032020<br /> |description=Create chocolate mousse using the whipping syphon technique<br /> }}<br /> &lt;!-- /seo --&gt;<br /> Chocolate mousse recipe using the whipping syphon technique.<br /> {{recipesummary<br /> |TotalCalories = 4521<br /> |PortionCalories = 1130<br /> |DatePublished=14th August 2014<br /> |Author=JuliaBalbilla<br /> |ImageComment = <br /> |Servings = 4-6<br /> |Difficulty = 2<br /> |TotalTime = 9 minutes<br /> |PrepTime = 5 minutes<br /> |CookTime = 4 minutes<br /> |Image = [[Image:Chocolate mousse WS.jpg|middle|none|alt=Electus]]<br /> <br /> }}<br /> &lt;table class=&quot;wikitable&quot; style=&quot;vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px&quot;&gt;<br /> &lt;tr&gt;&lt;td colspan=&quot;2&quot; style=&quot;text-align: center; background-color: #f7F7F7&quot;&gt;<br /> <br /> &lt;span class=&quot;review&quot;&gt; &lt;span class=&quot;reviewHeader&quot;&gt;<br /> ====Best recipe review====<br /> &lt;/span&gt;<br /> &#039;&#039;&lt;span class=&quot;reviewTitle&quot;&gt;Fizzy chocholate&lt;/span&gt;&#039;&#039;<br /> <br /> &lt;span style=&quot;line-height:180%&quot;&gt;&lt;span style=&quot;font-size:180%;&quot;&gt;&lt;span class=&quot;reviewScore&quot;&gt;4&lt;/span&gt;/5&lt;/span&gt;<br /> <br /> &lt;span class=&quot;reviewDesc&quot;&gt;Using all my toys!&lt;/span&gt;<br /> <br /> &lt;span class=&quot;reviewAuthor&quot;&gt; [[User:PSmith|Paul&amp;nbsp;R&amp;nbsp;Smith]] &lt;/span&gt;&lt;/span&gt;<br /> &lt;/tr&gt;&lt;/td&gt;<br /> &lt;/table&gt;<br /> <br /> {{RecipeIngredientsTM<br /> | 600g 70% [[Cocoa|cocoa]] solids plain [[Chocolate|chocolate]] <br /> | 250ml [[Double Cream|double cream]] at room temperature<br /> | 50ml [[Brandy|brandy]] or other [[Spirit|spirit]] or [[Liqueur|liqueur]]<br /> }}<br /> <br /> ===Method===<br /> {{RecipeMethod<br /> <br /> | Break up the [[Chocolate|chocolate]] and melt, either by using a bowl over a saucepan of water, or [[Vacuum pack|vacuum pack]] and place in a [[Sous vide cooking|water bath]] at 55°C until melted or grind &#039;&#039;&#039;5 seconds / Speed 5&#039;&#039;&#039; in a [[Thermomix]], then &#039;&#039;&#039;50°C / 3-4 minutes&#039;&#039;&#039;.<br /> | Mix in the [[Cream|cream]] and the [[Brandy|brandy]].<br /> | Pour into a 1 litre [[Whipping syphon|whipping syphon]], use 2 chargers and shake thoroughly to disperse the [[Nitrous oxide|nitrous oxide]].<br /> | Reserve until ready to serve.<br /> }}<br /> ===Serving suggestions===<br /> Serve with pieces of [[Fruit|fruit]].<br /> {{RecipeLine}}<br /> [[Category:Recipes]]<br /> [[Category:Thermomix recipes]]<br /> [[Category:Whipping syphon recipes]]<br /> [[Category:Whipped]]<br /> [[Category:Molecular gastronomy recipes]]<br /> <br /> &lt;!-- footer hashtags --&gt;&lt;code &#039;hashtagrev:12032020&#039;&gt;[[Special:Search/brandy|#brandy]] [[Special:Search/chocolate|#chocolate]] [[Special:Search/liqueur|#liqueur]] [[Special:Search/doublecream|#doublecream]] [[Special:Search/fruit|#fruit]] [[Special:Search/images|#images]] [[Special:Search/thermomix|#thermomix]] [[Special:Search/chocolatemoussews|#chocolatemoussews]] [[Special:Search/whippingsyphon|#whippingsyphon]] [[Special:Search/moleculargastronomyrecipes|#moleculargastronomyrecipes]] [[Special:Search/nitrousoxide|#nitrousoxide]] <br /> &lt;/code&gt;&lt;!-- /footer hashtags --&gt;</div>

Chef