Hot Chocolate Mousse, aka “ChocoBubbles”

Back in 2006 I was partner in an avant-garde dessert bar called “Room 4 Dessert” in New York. It was a molecular think-tank for people with a sweet tooth and while things didn’t always run smoothly it was a very interesting experience for all of us involved. We didn’t have what it took to turn it into a commercial success but for the two years we were open we managed to attract a lot of attention from the medias, and visits from chefs like Thomas Keller, Jean-Georges and Grant Achatz among many others. I wasn’t doing the cooking but one of my favorite dessert from the opening menu was what we called “chocobubbles” and consisted of a warm chocolate “foam” with apricots, cocoa crispies and Pedro Ximenez sherry. It was one of our simplest but most clever menu item.

The hot chocolate mousse could be enjoyed all by itself but feel free to add layers of chocolate chunks, rice crispies or macerated apricots or cherries for texture and surprise. Of course you’ll need a iSi thermo whipper and some N02 chargers. Just pour the hot chocolate in the bottle, charge it with two N02 charger, shake it hard, and keep it warm in a bain-marie if not using right away. This is also a great hot chocolate recipe on its own, if you don’t have an iSi whipper. Enjoy!

  • Hot Chocolate Mousse, “ChocoBubbles”

  • Serves 4
    • For the Hot Chocolate Mousse :
    • 5 oz. dark chocolate, preferably Valhrona 61%, chopped
    • 2 cups whole milk
    • 1/2 tablespoon cornstarch
    • 4 tablespoons sugar
    • pinch of salt
    • pinch of cinnamon
    • 1/2 tsp vanilla extract
    • 1 tablespoon rum or sherry (optional)
    • Extras:
    • mini chocolate chunks
    • macerated apricots or cherries
    • cocoa rice crispies
    • caramelized corn flakes
    • For the Hot Chocolate Mousse:
    • Place the chocolate, the sugar, salt, cinnamon and half the milk in a saucepan over low heat and cook, stirring, until the chocolate has melted.
    • Dissolve the cornstarch in the remaining milk and whisk it into the hot chocolate mixture. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes.
    • Remove from the heat, add the vanilla extract and rum if using, and whisk until smooth.
    • Pour the hot chocolate into a iSi Thermo Whipper, place the top on, and charge with 2 N02 chargers. Shake vigorously.
    • Keep in a bain marie if not using right away. Layer or top the hot chocolate mousse with the extras mentioned above.
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  • Dale

    I already shared it. Booked marked on my wall. Looks delicious!

  • mayssam

    Wow, that looks absolutely decadent and a perfect way to warm up during our long Canadian winter 😉

  • Jonny

    please santa, please bring me an iSo THermo Whipper! I’ll be an extra good boy, I promise.

  • Oui, Chef

    Oohhh…I’ll need to make 2 batches of this liquid gold, 1 with rum for me and the Mrs., and 1 without for all our ankle-biters.  I even have a special bottle of Haitian rum I’ll break out for this treat.  Happy holidays, Zen!

  • kitchenriffs

    Wow, I love how simple this dessert is.  And it sounds like it’d be wonderfully delicious!  Make mine with rum, please.  And layering with the extras?  Great texture and yet more flavor.  I’m going to have to get me one of those iSi Thermo Whippers!  Fun, sophisticated dessert – thanks.

  • Peter Minaki

    Mon frere from another mere…I thank you for resisting to make a foam! Looks delish…Merry Christmas!

  • Lovelylanvin

    Yum ~ want this right now. Everything you make is simply beautiful.

  • Tasteslikehome

    I am in love with your food art, but then again, that is not news right? :)

    Happy Holidays!

  • shirley@kokken69

    Wow, I can totally do this! Last ime I checked, I have all the ingredients and tools :) 

  • Chang Pick Yin

    Just the other day I was at the shop and saw the tool. I said to myself “No, you don’t need that.” Now I need to blame you for this… oh nevermind.

  • Anonymous

    haha.. just pass it as a Christmas present. It’s okay.

  • Anonymous

    You’re too kind. Thank you!

  • Anonymous

    Happy Holidays to you too!

  • Anonymous

    Look at you and all your fancy kitchen gadgets. :) 

  • Anonymous

    Merry Christmas, Petahhh!

  • Anonymous

    It’s a fun gadget to have! Happy holidays!

  • Anonymous

    Happy Holidays to you too, Steve!

  • Anonymous

    Ohhh.. Haitian rum. I bet that’s really good. 

  • Anonymous

    Thank you Dale!

  • Anonymous

    We’ll put extra rum for you, so you can survive the Canadian winter. :) 

  • Anonymous

    And here’s Santa thinking: “what the heck is iSi Thermo whipper!?” Happy holidays, Jonny. 

  • vanillasugarblog

    french man!  i want those beakers!  

  • Anonymous

    Those are Bodum glass mugs from which I separated the glass from the metal frame. 

  • Cucina49

    That is spectacular–what an exciting time it must have been at that restaurant.  I look forward to seeing more of your stories about that adventure!

  • Anonymous

    Oh, I’m trying to forget. haha

  • William Johnson

    I learned a lot by reading your article. I’ve been reading your blog a lot over the past few days and it has earned a spot within my bookmarks.

  • lisa_mary0226

    Wow, that looks completely perfect way to warm up during long
    Canadian winter 😉 Thanks I appreciate your approach as well.

  • Lambert Simnel

    Wow! You say isi ThermoWhipper, is this a special thing Can you just use a regular cream whipper mine is kaiser not isi? Had an amazing dessert at le farcon in la tania, France recently, a delicious soup of warm chocolate mousse with surprise crunchy pieces hidden inside and a quinnel each of dark and white chocolate.

  • zenchef

    Yes, you can use a regular cream whipper. The thermo is useful to keep the content warm for a longer period of time but if you plan on using it right away the regular version is fine. That dessert sounds good!