top of page
Open Site Navigation

Hot Chocolate Mousse

GoldWhip’s premium cream dispensers can be used to prepare all kinds of dishes and drinks, ranging from the classic whipped cream to theatrical N2O infused cocktails to rapid infused foams.

Chef Louisa Ellis’s passion for upscale fine dining meals began early in her career, from culinary school through the kitchens of multi-rosette hotels and Michelin Star restaurants. Ellis discovered that she was always looking for new methods to improve her abilities and become a better chef.

In 2017, Chef Ellis competed on Masterchef UK: Professionals and made it to the final three. Ellis was called back to the MasterChef kitchen in December 2020 to show her mettle a second time. She was successful this time, which she considers to be her proudest accomplishment yet.

Ellis is currently a private chef working out of Nottingham, creating a variety of unique dishes each month for clients to enjoy at events and dinner parties. Her ever-evolving menus reflect her love of flavour and inventive pairings.

This delicious Truffle Potato Espuma recipe is created by Chef Louisa Ellis.

Follow her on Instagram:


Hot Chocolate Mousse


  • 280g melted milk chocolate

  • 150ml double cream

  • 45ml milk

  • 1 egg

  • Chocolate tuile, pistachio crumb

  • & ice cream to garnish


1. Bring the milk and cream to the boil in a saucepan and then slowly whisk over

the egg.

2. Transfer the milk & egg mixture back into a clean saucepan and simmer whilst

stirring with a spatula until the mix coats the back of a spoon. Be careful not to

boil the custard as it will curdle.

3. Pour the custard mix over the warm melted chocolate.

4. Pour the chocolate mix into an espuma gun and charge with 2-3 nitrous chargers,

shake in between each charge and keep the canister in a warm bowl of water

to stop the mousse from setting.

5. Spray the mousse into a bowl when ready to serve and enjoy topped with a

chocolate tuile, pistachio crumb & pistachio ice cream.


57 views0 comments