Mocha Foam

1.25 cups vanilla yogurt
.5 cups heavy cream
.75 tbsp instant espresso
3.25 tbsp powdered sugar

Stir all ingredients together until the powdered sugar and espresso powder are completely dissolved. Put into a (0.5 L) 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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