Preparation
- Combine the Mozart dark chocolate liqueur, brandy, super foam, bitters, and espresso in a shaker filled with ice.
- Shake vigorously until well-chilled and then dry shake to boost the foam.
- Strain the mixture into a chilled coupe glass.
*Super Foam
Ingredients
- 500 g Water
- 3 g Methylcellulose
- 0.3 g Xathan Gum
- 20 g Gum Arabic
Preparation
- We’ll start by heating up 160 g of water until it's gently simmering.
- Then I'll use my handy magnetic stirrer, to help dissolve the methylcellulose.
- This won’t fully dissolve and hydrate until we add cold water as well, but we need it to mix with the Xanthan gum and gum arabic first, which will add to get the wonderful texture we’re looking for from our Super Foam.
- So, mix it for five minutes, then slowly add the remaining 340 g of cold water into the spinning solution.
- Continue mixing for another five minutes until everything hydrates completely.
- Pour into a condiment bottle and store in refrigerator until ready to use.
- It will last up to 1 week, but you can also freeze it for a longer life.
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