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White Mocha Mousse
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Difficulty:  5 of 10
· 4 1/2 oz. White Chocolate 
· 8 Ounce(s) Chilled Heavy Whipping Cream 
· 1 Pinch Ground Coffee Beans (to taste) 
· 1 Pinch Crème de Cacao (to taste) 
Step 1: Combine ground coffee beans and heavy cream and allow to stand for 6 hours.

Step 2: Melt chocolate over hot (not boiling) water. Pour heavy cream and ground coffee beans through a fine strainer and add Crème de Cacao.

Step 3: Add melted chocolate and stir until well blended (no lumps!). After charging, chill until thoroughly cold (at least 2 hours).

More Info: Fill bottle with ingredients as per recipe. Make sure that the gasket is firmly in place on the underside of the head. Screw the head evenly and firmly onto the bottle. Do not cross-thread. Insert cream charger into the charger holder. Twist charger holder onto head until gas is released. (You will hear a slight hissing sound.) Use only one charger per filling. Shake cream whipper briskly 2 or 3 times. Unscrew and remove charger holder and discard used charger. Replace cap on cream whipper. Hold bottle vertically (nozzle downwards) and press the lever to dispense.
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