Foam Whipper Chocolate Mousse Recipes
FOAM WHIPPER CHOCOLATE MOUSSE
Lighter-than-air chocolate mousse made with just four ingredients and a whipped cream canister. Chocolate is often melted in a double-boiler rig, that is, a bowl suspended over boiling water so that steam alone heats the bottom of the pan. This isn't one of those times. Since a considerable amount of liquid has already been added to the chocolate to make this mousse, you can be a bit more aggressive, thermally speaking, and let the bowl touch the water. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 45m
Number Of Ingredients 4
Steps:
- 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 1 inch up the side. 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 60ºF 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.
FOAM WHIPPER CHOCOLATE MOUSSE
Provided by Alton Brown
Categories dessert
Time 45m
Yield Four 4-ounce servings
Number Of Ingredients 4
Steps:
- 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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