Chocolate Mint Foam
Ingrediënten
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
Instructies
- 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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