Decadent Chocolate Mousse

Who doesn’t love a chocolate mousse?  We know we do!

Chocolate Mousse is always the perfect ending to a meal.  Impress your friends and family with this fancy dessert.  Fluffy like a cloud and flavorful as a cake you will love it.  Bon appetit!

And today we’d like to feature a recipe by one of our favorite chefs - Alton Brown! He’s sort of a mad scientist in the kitchen that cooks up delicious kitchen creations.

Today we pay an homage to Chef Alton by highlighting his chocolate mousse recipe which uses a whipping siphon.  


  • 8 ounces (226 g) 54-percent bittersweet chocolate, finely chopped
  • 4 ounces (113 g) brewed coffee, at room temperature
  • 4 (113 g) ounces water
  • 1 ½ ounces (42.5 g) sugar


  • 1-liter cream whipper and 1 N2O (nitrous-oxide) charger


  1. Fill a large bowl with ice and water to create an ice bath. Also fill a 10-inch straight-sided sauté pan to 1-inch up the side. Simmer over medium heat.
  1. In a medium metal bowl, combine the chocolate, coffee, water and sugar. Pour mixture into metal bowl sitting on top of pot with simmering water and stir occasionally for 4 to 5 minutes until the sugar is dissolved and the chocolate is almost completely melted.
  1. Transfer the bowl to the ice bath and whisk for 2 to 3 minutes until the mixture reaches 60 degrees F (15.5 degrees C). The mixture should now be the consistency of heavy cream.
  1. Pour mixture onto a cream whipper. Put 1 N2O cream charger into the charger holder and screw it onto the head of the dispenser to charge. 
  1. Hold the dispenser upside down and shake for 16 to 20 times, then let it rest for 1 minute.
  1. Dispense into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.