Recipe courtesy of Alton Brown
Print
Foam Whipper Chocolate Mousse
Total:
45 min
Prep:
35 min
Inactive:
5 min
Cook:
5 min
Yield:
Four 4-ounce servings
Level:
Intermediate
Total:
45 min
Prep:
35 min
Inactive:
5 min
Cook:
5 min
Yield:
Four 4-ounce servings
Level:
Intermediate

Ingredients

  • 8 ounces 54-percent bittersweet chocolate, finely chopped
  • 4 ounces brewed coffee, at room temperature
  • 4 ounces water
  • 1 1/2 ounces sugar

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.

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