Chocolate Foam

This thick chocolate foam is a great way to top ice cream or a brownie. It can even be served by itself, dusted with some cinnamon and powdered sugar. It has to be served below room temperature but it is still a versatile sauce.

I just call for general hot chocolate in the recipe but the higher quality the hot chocolate you use the better. For this recipe I prefer a much darker hot chocolate than I would usually drink, that way the foam has a deeper chocolate flavor. I also like it on the sweeter side.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.