Warm Chocolate Mousse

  • 200 g dark chocolate, 66%
  • 75 g butter
  • 40 ml milk
  • 20 g sugar syrup
  • 10 ml vinegar
  • 3 × eggs (150g pasteurised)


Melt the chocolate with butter, milk and apple cider vinegar. Then beat the eggs in a blender with the sugar syrup and mix in the butter and chocolate mixture.

If needed, adjust the taste with apple cider vinegar and sugar syrup.


Pour the mixture directly into a 0.5L iSi Gourmet Whip through an iSi Funnel & Sieve, screw on an iSi Professional Charger and shake 12 to 14 times.

Then heat the iSi Gourmet Whip to 69°C in a sous vide basin or bain-marie.


First serve up a scoop of vanilla ice cream into a nice bowl. Completely cover the vanilla ice cream with the iSi chocolate mousse and top with a little olive oil and almond brittle.

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