This chocolate emulsion recipe from Stephen Crane is created using an espuma gun, giving it a light-as-air, foamy texture. This sauce would make an interesting alternative to a conventional chocolate sauce as part of a larger dessert.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To start the dish, melt the chocolate. Place in the microwave for 1 minute on a medium heat. Stir the chocolate, then return to the microwave for 30 seconds at a time until the chocolate has melted completely
280g of milk chocolate
Add the milk and cream to a pan and bring to a boil. In a heatproof bowl, whisk the egg, then slowly pour the boiled cream onto the egg, whisking continuously
150ml of double cream
45ml of milk
Whisk the egg and cream mix into the melted chocolate in three separate batches, until emulsified and smooth
Pour into an espuma gun and add 1 gas charge. Turn upside down, shake and keep warm until ready to serve
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.