Whipped cream chocolate mousse
- 224g of bittersweet chocolate.
- 112g of brewed coffee, at room temperature.
- 112ml of water.
- 42g of sugar.
- 1ltr whipped cream dispenser.
- 1 x Nitrous oxide cream chargers.
- 1ltr Heavy whipping cream.
fill a large sized bowl with ice and water.
Add just enough water to a ten inch straight sided sauce pan to come up the side one inch. Simmer slightly over medium heat range. Combine the coffee, chocolate, sugar and water in a bowl and add the simmering water.
Stir occasionally until the chocolate is completely melted and the sugar has dissolved into the mixture roughly 5 minute duration.
Remove from the heat and set the bowl in the ice cold water.
Whisk until the mixture is the consistency of heavy whipping cream, 3 minutes.
Pour the mixture into the whipped cream dispenser, to about half way do not fill above the maximum fill line.
Add one cream charger and shake vigorously for two mins. Leave to cool for one minute. Dispense into small bowls or martini glasses and serve.
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