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Chocolate Mint Foam

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 10 Servings

  • 9 oz 250 g Milk couverture chocolate
  • 9 oz 250 g Dark couverture chocolate
  • ⅓ cup 80 g Granulated sugar
  • 2 cup 500 ml Heavy cream
  • ½ Bundle of mint
  • 3 tbsp 4 cl Peppermint liqueur
  • Dash of salt

Instructions

  • Blanch the mint in salt water and then shock in ice water.
  • Warm cream and sugar in a pot, mix in the mint with an immersion blender, and then sieve.
  • Dissolve the chocolate in the warm cream.
  • Flavor with peppermint liqueur.
  • Stir in an ice water bath until cold and fill a 1 quart cream whipper.
  • Screw in two chargers and shake well.
  • Place in the refrigerator for several hours.
  • Before foaming, shake well with the whipper upside down.
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Course; Basic recipe / Sauce
Cuisine; Austria / European