This chocolate emulsion recipe from Stephen Crane is created using an espuma gun, giving it a light-as-air, foamy texture. This sauce would make an interesting alternative to a conventional chocolate sauce as part of a larger dessert.
To start the dish, melt the chocolate. Place in the microwave for 1 minute on a medium heat. Stir the chocolate, then return to the microwave for 30 seconds at a time until the chocolate has melted completely
Add the milk and cream to a pan and bring to a boil. In a heatproof bowl, whisk the egg, then slowly pour the boiled cream onto the egg, whisking continuously
As head chef of the idyllic Ockenden Manor in the countryside of Sussex, chef Stephen Crane cooks refined, French-influenced food, and given his pedigree, that’s no great surprise.
