Hot Chocolate Soup
jbc
INGREDIENTS
  • 1 lb. 66% Valrhona chocolate
  • 1 1/2 cups whole milk
  • 10 oz. Pasteurized egg whites
DIRECTIONS
  1. (Using the iSi ThermoWhip)
  2. Ingredients:
  3. 1 lb. 66% Valrhona chocolate
  4. 1 ½ cups whole milk
  5. 10 oz. Pasteurized egg whites
  6. Select appropriate dispending tip for recipe and screw onto head. Check that appropriate gasket is positioned inside the head. Pre-heat bottle and head.
  7. Over a double boiler, heat chocolate with whole milk and stir until smooth. Remove from heat when the mixture reaches approx. 165 F. Add egg whites to the heated mixture and pour into a pre-heated iSi Thermo Whip. Screw head onto the bottle. Charge with one iSi cream charger and shake bottle vigorously 4-6 times. Remove charger holder, discard used charger, and screw on decorator cap. Turn bottle upside-down with dispensing tip in the vertical position. Press lever to dispense.
RECIPE BACKSTORY
(Using the iSi ThermoWhip)