Chocolate foam

Now you’re aware of whipped vegan whites. Why not eating a good old chocolate foam ? 🙂

Ingredients : (for 1 ramekin)

  • 50g chikpea’s white
  • 1 teaspoen shaved-packed guar gum
  • A few drops of lemon juice (or cream of tartar)
  • 60g chocolate (I like foams strong, with no sugar at all)
  • Options :
    • Oilseed’s purees/coconut or palm oil/oil (for fat and taste) – Recommendation: about 20g
    • Sugar – Recommendation : about 20g
    • Flavor

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You may have understood by now. For me, nothing’s better than a very strong chocolated foam, so, I leave you options to suit your tastes (chocolate, cream, puree, sugar )


  1. Mix white and guar gum, and Beat those until stiff. Once the whipped white becomes white and a little frothy, add a few drops of lemon juice
    ATTENTION, the texture should be airy, light, evanescent. If you beat for too long, it’ll become as stiff as a marshmallow : this is unpleasant to eat! (for a foam), too few, and it’ll become sticky !
    If the texture is not going as stiff as you’d wanted, add sugar, but caution : it can too stiff within 10 seconds!
  2. Mix melted chocolate with your “options”
  3. Mix very tenderly with the foam, place in a ramekin and avoid eat on, it’s better after a few hours in the fridge!

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Then you’re right : I proposed a recipe for one person, but chocolate’s foam is a solitary pleasure!? No? Well, then triple the dose and you will have what make happy 4 of yours. And if there are children in the number, really, do not hesitate to add cashew puree, soy cream and sugar to sweeten chocolate!

I look forward to know your alternatives!

Théorie & Mousse

Foam, what madness takes me! Maybe the lightness, the small frischt” on the spoon and based on the tongue The foam, a true vegan problem when you know that the only foam known by now is from egg white!

Of course, an emulsion can be used to achieve this end, but there’s no miracle, and much fat !No, not for me. So I learned from molecular cuisine! Why? Hey! Well, to learn about foam, and quickly explain my approach:

Foam, from a technical point of view, is two things: a discontinuous phase (molecules do not touch) formed gas bubbles, and a continuous phase (molecules touching) formed with protein pellets. In fact, when beating protein liquid, they are held and cling together, forming these balls.

There are natural ones, for example on the beer! But the best known is that of eggs, because it is stable! 🙂 And besides, why some foams are more stable than others? Hey! Well, that is related to their viscosity: the more viscous they are, the more stable they are.

One another small technical point: a foam is not an emulsion (whipped cream or salad dressing). An emulsion, is also the mixture of a continuous phase and a discontinuous phase, but this time, the two phases are liquids. Then using a surfactant to stabilize the emulsion (a molecule that attaches to two phases and holds them together, such as lecithin, which binds to the water on one side, and the fat of the other) .dropoff window Then we can introduce air bubbles, which are stabilized by proteins (read above), but only cold.

Depending on the use, add various ingredients:

  • Thickener: guar gum. It produces a denser foam
  • Texturing: starch. It will dry foam and lighten the texture
  • Stabilizers:
    • Cream of tartar, lemon juice, vinegar
    • Sugar

Mousse de pois chiches
For substrates: see Uncooked foams

And now a little practice with meringues, cookies, floating islands and even Genoese!