White Chocolate Clouds Gelatin Foam Recipe (2024)

More RecipesFoam RecipesGelatin Foam Recipes RecipesParty Foods RecipesWhipping Siphon RecipesClick here to get great sous vide content via email

Written by Jason Logsdon

When people think of gelatin, they typically think of hard, wiggly Jello but gelatin has a wide range of textures. This recipe illustrates just how delicate it can be, especially when it is used in a foam.

These white chocolate clouds are easy to prepare, they are just white chocolate, water, and gelatin but the flavor and texture is amazing. Be sure to use a good quality white chocolate, it will make all the difference. I usually serve it over blueberries and raspberries, but it also goes great over almost any kind of fruit. You can also use it as a topping for other desserts, it's awesome on chocolate mousse or brownies, in place of whipped cream on cherry pie, or as a topping for ice cream.

White Chocolate Clouds Gelatin Foam Recipe (1)

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the white chocolate clouds recipe you can check out the following.

  • Basic Modernist Equipment
  • Gelatin
  • Whipping Siphon
  • Guide to Modernist Foams
  • Gelification Technique

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

Like this recipe?
Have questions or comments about it?
Let Me Know on Facebook or in the comments below!

White Chocolate Clouds Recipe

  • Published: December 18, 2014
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 2 Hours
  • Makes: 7 to 15 servings

White Chocolate Clouds Ingredients

For the White Chocolate Clouds

Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

200g water
1.8g gelatin, about 1 gelatin sheet, 0.9%
175g white chocolate, coarsely chopped

To Assemble

Assorted berries or fruits
Mint leaves
Basil leaves
Orange zest

White Chocolate Clouds Instructions

For the White Chocolate Clouds Gelatin Foam

Pour the water into a pot. Add the gelatin and let it bloom for 5 to 10 minutes. Once bloomed, heat the pot over medium heat while stirring until the gelatin dissolves.

Slowly add in the chopped white chocolate pieces, whisking as you go, to melt them all. Remove from the heat, let cool slightly and pour into a whipping siphon.

Seal the whipping siphon and charge it fully. Place in the refrigerator for at least an hour or two to let the gelatin set completely. The foam can be stored in the refrigerator for several days.

To Assemble

Place the berries or fruits in the bottom of a bowl. Firmly shake the whipping siphon, making sure you hear the foam move inside, then dispense on top of the berries. Sprinkle on some mint and basil leaves then finish with a little orange zest.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.

Average Recipe Rating(click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

  • Other "Foam" Articles
  • Sous Vide NY Steak with Apricot-Gochujang Cauliflower and Blueberry Shrub Foam Recipe
  • Lemon-Parsley Mousse Recipe
  • Mango Red Curry Agar Whipping Siphon Foam Recipe
  • Mustard Air
  • Spinach-Garlic Dip Recipe
  • Chocolate Whipped Cream with Berries Recipe
  • Shredded Beef with Spicy Tangerine Froth Recipe
  • Sous Vide Yogurt
  • Sous Vide Sesame Crusted Tuna with Avocado Salad
  • Mango Foam
  • All Foam Articles
  • Other "Gelatin Foam Recipes" Articles
  • Blackcurrant Foam
  • Chocolate Foam
  • Mussels with Curry Foam Recipe
  • Foamed Fruit Cosmos Recipe
  • Creamsicle with Sous Vide Infused Orange-Vanilla Vodka Recipe
  • Mom’s Sweet Potato Casserole Bites Recipe
  • Paloma Recipe with Grapefruit Foam
  • All Gelatin Foam Recipes Articles
  • Other My Favorite Sous Vide Recipes
  • Spicy Sous Vide Sweet Potato Salad Recipe
  • Sous Vide Lamb Tajine Recipe
  • Glazed Sous Vide Carrots Recipe
  • Moroccan Sous Vide Snapper Recipe
  • Sous Vide Squid with Sugar Snap Peas Recipe
  • Sous Vide Chicken Breast Recipe in Creamy Spinach Ricotta Sauce
  • Sous Vide Gefilte Fish
  • Sous Vide Mahi Mahi with Corn Salad Recipe
  • Sous Vide Shrimp Pomodoro Linguine Recipe
  • Sous Vide Leek Salad
  • All My Favorite Sous Vide Recipes

All tags for this article:Chocolate, Dessert, Foam, Gelatin, Gelatin Foam Recipes, Gelification, Gelling, Party Foods, Recipe, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Gelatin Foams

White Chocolate Clouds Gelatin Foam Recipe (2)This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.

Like What You've Read?

If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!

Get Started!

Did you enjoy this?
I'd really appreciate you sharing it with your friends:

White Chocolate Clouds Gelatin Foam Recipe (6)

You're Almost Done!

Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!

Enter your first name and email below, and I'll see you on the inside!

Privacy Policy:
I hate SPAM and promise to keep your email address safe.

You're On Your Way to Sous Vide Success!

Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!

Enter your first name and email below, and I'll see you on the inside!

Privacy Policy:
I hate SPAM and promise to keep your email address safe.

White Chocolate Clouds Gelatin Foam Recipe (2024)

FAQs

Can you make foam with gelatin? ›

As a surfactant (or “surface active agent”) gelatin has the ability to decrease the surface tension of water. This makes it an excellent whipping and emulsifying agent. So how does it work? Within the water phase of the foam or emulsion, the gelatin forms a gel and thus stabilizes the food matrix.

What to dip in white chocolate? ›

Baked goods like chocolate brownie bites, Sephra's mini caramel cookies, mini chocolate cookies and squares of apple turnovers all taste even better when dipped in white chocolate for chocolate fountains.

What is the ratio of gelatin to foam? ›

The density of a gelatin foam will depend on the amount of gelatin used. Once again, all ratios are for powdered gelatin with a bloom strength of 225. For light foams you can use powdered gelatin in a 0.4% to 1.0% ratio. For denser foams using powdered gelatin in a 1.0% to 1.7% ratio is typical.

How much gelatin to make a foam? ›

If you are using sheet gelatin you would normally use 0.2 to 0.55 sheets per 100 grams of liquid for light foams or 0.55 to 0.9 sheets per 100 grams of liquid for dense foams.To make a gelatin foam, first hydrate the gelatin then disperse it into the liquid you want to foam.

How to make white chocolate for dipping? ›

Place white chocolate chunks or pieces in a microwave-safe bowl. Heat no more than 20 seconds at a time. Each time you heat the chocolate, take it out of the microwave and stir. Continue to heat and stir until the white chocolate is fully melted—remember, it is easy to burn white chocolate.

How do you melt white chocolate and make it creamy? ›

You can achieve a perfectly smooth and creamy consistency by melting it slowly, using low heat, and stirring constantly. This delicate process not only preserves the subtle flavours and texture of white chocolate but also ensures a successful outcome in your culinary creations.

What is the best way to melt white chocolate for dipping? ›

Place a dry, shallow, heat-safe mixing bowl over the saucepan. Add white chocolate to the mixing bowl. Turn on the stove to medium heat. As the water begins to simmer and release steam, the steam will heat the chocolate and the chocolate will begin to melt.

Is gelatin a foaming agent? ›

The term gelatin defines a popular biopolymer derived from animal sources, that acts as gelling-, foaming-, stabilizing and thickening agent.

What happens when you add gelatin to mousse? ›

If the air collapses out of the cream and eggs, the mousse loses its unique structure and much of its desirability. One of the best ways to prevent the mousse from completely deflating is by adding a bit of powdered gelatin into the mix.

Top Articles
Latest Posts
Article information

Author: Jeremiah Abshire

Last Updated:

Views: 6181

Rating: 4.3 / 5 (54 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Jeremiah Abshire

Birthday: 1993-09-14

Address: Apt. 425 92748 Jannie Centers, Port Nikitaville, VT 82110

Phone: +8096210939894

Job: Lead Healthcare Manager

Hobby: Watching movies, Watching movies, Knapping, LARPing, Coffee roasting, Lacemaking, Gaming

Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.