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
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.