Chocolate mousse (WS)

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Revision as of 18:44, 10 January 2017 by Chef (talk | contribs)
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  1. Break up the chocolate and melt, either by using a bowl over a saucepan of water, or vacuum pack and place in a water bath at 55°C until melted or grind 5 seconds / Speed 5 in a Thermomix, then 50°C / 3-4 minutes.
  2. Mix in the cream and the brandy.
  3. Pour into a 1 litre whipping syphon, use 2 chargers and shake thoroughly to disperse the nitrous oxide.
  4. Reserve until ready to serve.

Serving suggestions

Serve with pieces of fruit.

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