Warm Chocolate-Praline Mousse with Chili-Raspberries
Ingredients for a 0.5 L / 1 US Pint iSi Whipper:
275 g (10 oz.) dark chocolate
100 ml (1/2 cup) egg whites, pasteurized
75 ml (1/3 cup) heavy cream
50 g (1.6 oz.) nougat
1 tbsp. Amaretto liqueur
For more information on food safety, please click here.
Melt the dark chocolate and the nougat in a microwave or over a water bath and heat
it with the heavy cream to maximum 60° C/ 140° F.
Stir in the remaining ingredients. Pass through the iSi Funnel + Sieve into the
0.5 L / 1 US Pint iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Keep warm in a water bath or a bain-marie at temperatures of up to 60° C/ 140° F.
Attention: Never place the iSi Thermo Whip PLUS or the iSi Thermo XPress Whip in a water bath or bain-marie!
Mix raspberries with raspberry puree, add powdered sugar and a pinch chili powder.
For preparations in the 1 L iSi Whipper double the amount of ingredients.
Screw on 2 iSi Cream Chargers and shake vigorously after each one.
Recipe courtesy of iSi.