Foam Whipper Chocolate Mousse

1. 1

   Create an ice bath by filling a large bowl with ice and water.

2. 2

   Add enough water to a 10-inch straight-sided saute pan to come up the side 1 inch.

3. 3

   Bring to a simmer over medium heat.

4. 4

   Combine the chocolate, coffee, water and sugar in a medium metal bowl and set in the simmering water.

5. 5

   Stir occasionally until the chocolate is almost completely melted and the sugar is dissolved, 4 to 5 minutes.

6. 6

   Remove from the heat and set the bowl in the ice bath.

7. 7

   Whisk until the mixture reaches 60 degrees F and is the consistency of heavy cream, 2 to 3 minutes.

8. 8

   Pour the mixture into the cream whipper.

9. 9

   Do not fill above the maximum fill line.

10. 10

    Charge the cream whipper with 1 charger.

11. 11

    Shake vertically 16 to 20 times.

12. 12

    Set aside for 1 minute.

13. 13

    Invert and dispense into small bowls or martini glasses.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.