Chargers Chocolate Espuma

Hot chocolate is a guilty pleasure for me, and when it comes combined with other incredible elements, like marshmallows, it is my path straight to heaven. However, I have heard complaints from many people about the predictability of hot chocolate and how it can get ‘boring’. So, in this recipe, we will look at hot chocolate from a slightly different angle.

An Espuma is Brazilian for the word “foam” and possibly one of the easiest things to make when you have a whipped cream dispenser handy. For this particular version, we would suggest you use good quality dark chocolate to get the richest, most decadent taste from the dessert. You can serve this as it is, or let it chill for a cold chocolate effect. However, the taste would be different, though. For the hot chocolate espuma, you would need

  • 1 cup of grated dark chocolate of good quality

  • 1 cup boiling water

  • 1 cup egg whites

  • 1 cup marshmallows

  • 2 teaspoon candy canes, crushed

At first, you would need to melt the dark chocolate fully. To do this, it is a good idea to set up a double boiler over which you can totally set up your dark chocolate pan. Make sure the temperature is controlled at a level where the chocolate melts but does not burn. Once the chocolate is melted, slowly add the boiling water. Using a spatula or a whisk, stir the chocolate and the water thoroughly together to incorporate. Then add the egg whites to this concoction. Whisk thoroughly. It is imperative for you to make sure that the egg whites do not coagulate, and at the same time the chocolate is fully melted.

Once that happens, it is important for you to remove the pan from heat and pour it into a whipped cream dispenser and fill it only to the recommended limit, leaving space for some air. Charge the canister with one nitrous oxide cream charger.

Now, in your serving cups, put marshmallows until they are about 1/3rd inch filled. Now, holding tightly to the can, spray in the espuma over the marshmallows and fill the glass to the brim. Top with some crushed candy canes before serving. This recipe is good for making 4 to 5 cups of the espuma, and it is a great party dessert, that can be made in mere minutes. It is also quite fancy, and if you want, you can always up the sugar quotient by adding more powdered sugar.