1 Video | Photo: Foam Whipper Chocolate Mousse Recipe
Ingredients
- 8 ounces 54-percent bittersweet chocolate, finely chopped
- 4 ounces brewed coffee, at room temperature
- 4 ounces water
- 1 1/2 ounces sugar
- Special equipment: 1-liter cream whipper and 1 N2O (nitrous-oxide) charger
Directions
Create an ice bath by filling a large bowl with ice and water.
Add enough water to a 10-inch straight-sided saute pan to come up the side 1 inch. Bring to a simmer over medium heat.
Combine the chocolate, coffee, water and sugar in a medium metal bowl and set in the simmering water. Stir occasionally until the chocolate is almost completely melted and the sugar is dissolved, 4 to 5 minutes. Remove from the heat and set the bowl in the ice bath. Whisk until the mixture reaches 60 degrees F and is the consistency of heavy cream, 2 to 3 minutes. Pour the mixture into the cream whipper. Do not fill above the maximum fill line.
Charge the cream whipper with 1 charger. Shake vertically 16 to 20 times. Set aside for 1 minute. Invert and dispense into small bowls or martini glasses. Serve immediately.
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By ktbos
Boston, MA
on March 15, 2012
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First off, the recipe is for a 1/2 liter whipper (which is 1 pint and where the confusion comes from. Second, it's really important to follow the instructions to keep the chocolate smooth. I didn't one time and it was too thick to come out of the whipper's valve. Third, I think you need to adjust the shakes a little to make sure you get it well combined but not so much that it thickens and won't come out. Finally, I'm not completely sold on the taste - even when I have gotten the technique correct, and the texture has been nice, it's got more of a bite than I think is right for mousse. I'm still experimenting with adding milk instead of water and dropping the cacao percent down a little. If I get something I like better, I'll post again.
By lookfar
NorCal
on February 25, 2012
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.This is good!, but it is a recipe for a .5 liter whipper, not a 1 liter whipper
By trvlnsandy
on February 20, 2012
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I'm hooked - bought the cream whipper just to make this. Read one review that said it was flat so added a touch of salt mixed with the water, and about 1/4 t. vanilla. Used 75% chocolate, kept the sugar the same. Heated the water and used fresh coffee and mixed all - then used microwave to finish the melt. Took it to a party, and everyone says I have to bring it to all future gatherings. Thank you Alton for introducing me to the 'foam' whipper.
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