Chocolate mousse, anise foam

 
For the anise foam
 
250ml double cream

250ml milk

8-10 star anise

65g sugar
isi 1L Cream Profi Whipped Cream Maker (cheaper and smaller cream whippers are available on the internet)
2 isi cream chargers
(you could half the the above quantities for this chocolate mousse recipe)
 
For the chocolate mousse
 
320g strong dark eating chocolate

30g unsalted butter

6 eggs

pinch of salt
 
 
 
For the anise foam
 
Bring the cream, sugar, milk and star anise to the boil in a pan. Remove from the heat and leave to infuse for 20-30 minutes. Strain through a sieve and discard the star anise.
Allow to chill, place the cream mixture in the cream whipper and charge with the cream chargers. Shake 8-10 times and place in the fridge till needed.
 
 
For the chocolate mousse
 
Separate the eggs, placing the whites into a roomy bowl.
Break the chocolate into small pieces and put them in another roomy bowl set over a pan with a centimeter of barely simmering water. Add the butter and allow both to gently melt. Stir occasionally.
In the meantime, add a pinch of salt to the egg whites and whisk to the soft peak (floppy) stage. In a separate bowl, break up the yolks.
When the chocolate and butter have melted and have been allowed to cool for a couple of minutes stir in the yolks.
Cut and fold in the whites in three batches until seamlessly combined. Pour into ramekins or glasses and leave to set.
 
The chocolate mousse should be served at room temperature
When ready to serve, gently spray each mousse with the anise foam (do not over shake the foam because it will come out to thick, the foam should be light and airy)