Foam Whipper Chocolate Mousse

Ingredients

• 8 ounces 54-percent bittersweet chocolate
• finely chopped
• 4 ounces brewed coffee
• at room temperature
• 4 ounces water
• 1 1/2 ounces sugar
• Special equipment: 1-liter cream whipper and 1 N2O (nitrous-oxide) charger

Instructions

1. Create an ice bath by filling a large bowl with ice and water.
2. Add enough water to a 10-inch straight-sided saute pan to come up the side 1 inch.
3. Bring to a simmer over medium heat.
4. Combine the chocolate, coffee, water and sugar in a medium metal bowl and set in the simmering water.
5. Stir occasionally until the chocolate is almost completely melted and the sugar is dissolved, 4 to 5 minutes.
6. Remove from the heat and set the bowl in the ice bath.
7. Whisk until the mixture reaches 60 degrees F and is the consistency of heavy cream, 2 to 3 minutes.
8. Pour the mixture into the cream whipper.
9. Do not fill above the maximum fill line.
10. Charge the cream whipper with 1 charger.
11. Shake vertically 16 to 20 times.
12. Set aside for 1 minute.
13. Invert and dispense into small bowls or martini glasses.
14. Serve immediately.