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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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 314
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
- Level: Intermediate
- Total: 45 min
- Prep: 35 min
- Inactive: 5 min
- Cook: 5 min
- Yield: Four 4-ounce servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 314
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
Ingredients
Directions
Special equipment:
1-liter cream whipper and 1 N2O (nitrous-oxide) charger- 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.
