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Course: Sweets
Keyword: Chocolate, Desserts, Foam Whipper Chocolate Mousse, Gluten-Free, Valentine's Day

Foam Whipper Chocolate Mousse

ACTIVE TIME: 10 minutes
TOTAL TIME: 45 minutes
Yield: 4 (4-ounce) servings
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
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  • 8 ounces 54% bittersweet chocolate, finely chopped
  • 4 fluid ounces brewed coffee, at room temperature
  • 4 fluid ounces water
  • 1 1/2 ounces sugar

Specialized Hardware

Digital kitchen scale
1-liter cream whipper
1 N2O (nitrous-oxide) charger
ACTIVE TIME: 10 minutes
TOTAL TIME: 45 minutes
Yield: 4 (4-ounce) servings


  • 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.
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