First mix the milk with the cream and bring this to a boil.
Meanwhile mix the sugar with the pectin jaune. Mix it well to prevent lumps from forming. Once the liquid is boiling while stirring add the pectin sugar and let it boil for 2 minutes. Keep on stirring to prevent it from burning.
Then add the dark chocolate and mix it well. When it’s completely emulsified you can pour it into a siphon and charge it with 1 charge.
Now let it cool down in your fridge.
You can keep it in your fridge for three days and use the espuma straight from the fridge. This is already a delicious base and you can easily infuse the liquid with other flavors.
