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
- 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.
- 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.
- 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.
- 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.
- Hold the dispenser upside down and shake for 16 to 20 times, then let it rest for 1 minute.
- Dispense into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.