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Recipe courtesy of Alton Brown

Foam Whipper Chocolate Mousse

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 35 min
  • Inactive: 5 min
  • Cook: 5 min
  • Yield: Four 4-ounce servings
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Ingredients

Directions

Special equipment:
1-liter cream whipper and 1 N2O (nitrous-oxide) charger
  1. Create an ice bath by filling a large bowl with ice and water. 
  2. 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. 
  3. 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. 
  4. 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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