16 minutes
A rich and velvety chocolate mousse made effortlessly with a cream whipper.
1. Prepare Ice Bath
Prepare an ice bath by filling a large bowl with ice cubes and water.
2. Melt Chocolate Mixture
Melt the finely chopped chocolate together with the strong coffee, water, and sugar in a medium metal bowl set over a 10-inch sauté pan filled with gently simmering water, stirring occasionally until almost completely melted, about 4 to 5 minutes.
3. Cool Chocolate Mixture
Transfer the bowl to the prepared ice bath and stir gently with a whisk for about 2 to 3 minutes, until it reaches a temperature of 60°F and has the consistency of heavy cream.
4. Charge Cream Whipper
Pour the cooled mixture into the cream whipper, attach an N₂O cartridge, and shake vigorously 15 to 20 times. Let it set aside for a minute to settle.
5. Serve Chocolate Mousse
Invert the cream whipper and gently squeeze the trigger, dispensing the mousse into cocktail glasses.
Opt for high-quality couverture chocolate with at least 60-70% cocoa content for rich flavor and smooth melting.
Use heavy cream with at least 36% milk fat for richness and proper structure.
Shake the cream whipper vigorously after charging with N2O for optimal aeration and a light mousse.
Use a double boiler to gently melt the chocolate or microwave in short bursts, stirring frequently to prevent overheating.
Cold equipment and ingredients improve texture and stability of the mousse.
Comments (0)