Warm milk chocolate emulsion
Item 1 of 1
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.
First published in 2015
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Ingredients
Metric
Imperial
- 280g of milk chocolate
- 150ml of double cream
- 45ml of milk
- 1 egg
SAVE RECIPE
Equipment
- Espuma gun
Method
1
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
2
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
- 1 egg
3
Whisk the egg and cream mix into the melted chocolate in three separate batches, until emulsified and smooth
4
Pour into an espuma gun and add 1 gas charge. Turn upside down, shake and keep warm until ready to serve
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