We’ve used a cream whipper for many years. They last forever—we still have our mother’s unit from the 1960s.
You simply pour the cream into the canister, add the sugar and flavoring, and then aerate instantly with a nitrous oxide charger instead of whipping for 5 minutes with the beaters. All of the whipped cream is good to the last drop; it stays fresh in the refrigerator for up to 10 days.
In addition to whipping cream, you can use a cream whipper for espumas (foams), gravies, sauces and soups. In fact, there’s a thermal version that keeps the contents cold for up to eight hours with no refrigeration needed, or hot for three hours—on the kitchen counter or the buffet for people to help themselves.
The differences between a cream whipper and beater whipped cream: The cream will be more highly aerated (airier, not thick) and will emerge from the nozzle of the whipper in a thin ribbon, as opposed to a rounded mound as large as you like, from a spoon.
You can use dark, milk or white chocolate.
A pint whipper from iSi. Don’t buy a half pint whipper to save money. It’s a lifetime purchase, and you’re likely to want a larger batch at some point. (Note that a half liter equals a pint).
1. MEASURE the chocolate into a medium bowl; set aside.
2. HEAT the sugar and 1 cup of the cream in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved.
3. POUR the cream mixture over the chocolate and whisk until the chocolate has melted. Let cool.
4. ADD the remaining cup of heavy cream and beat with electric beaters (or in a stand mixer with the whisk attachment) on medium speed, until thick and fluffy.