with chocolate cinnamon mousse


  • 230 mlheavy cream
  • 230 mlmilk
  • 100 gdark couverture
  • 1.5 tsp.cinnamon
  • 10 mlrum
  • 30 gmaple syrup
  • 2 ×pinch of salt
  • 25 gbutter
  • 15 gsugar
  • 0.25 ×orange peel
  • 60 gflour
  • 2 ×egg(s)
  • 750 gvegetable oil


Chocolate cinnamon mousse

Heat 130 ml of milk, 1 teaspoon of cinnamon, rum, maple syrup, cream, dark chocolate and a pinch of salt in a saucepan, stirring constantly until the mass is smooth. Then fill it through iSi Funnel & Sieve in a 0.5 L iSi Whip, screw on 1 iSi cream charger and shake vigorously. Chill it in the refrigerator for 1-2 hours.




Boil up the rest of the milk, butter, sugar and the spices. Then stir in the flour and stir until the mass separates from the ground. Then stir in the eggs slowly so that no lumps are formed. Fill the mass into a piping bag with star grommet and heat vegetable oil in a saucepan to approx. 170 ° C. Dress the churros (about 15 cm long) directly into the hot oil and bake them. Then roll the baked churros in cinnamon and sugar.


Drizzle with a little liquid chocolate.

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