Hot Chocolate Mousse

Ingredients
5 oz. dark chocolate chopped
2 cups whole milk
1/2 tablespoon cornstarch
4 tablespoons sugar
pinch of salt
pinch of cinnamon
1/2 tsp vanilla extract
1 tablespoon rum or sherry (optional)

Preparation
Place the chocolate, the sugar, salt, cinnamon and half the milk in a saucepan over low heat and cook, stirring, until the chocolate has melted.
Dissolve the cornstarch in the remaining milk and whisk it into the hot chocolate mixture. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes.
Remove from the heat, add the vanilla extract and rum if using, and whisk until smooth.
Pour the hot chocolate into a whipper, place the top on, and charge with 2 N02 chargers. Shake vigorously.
Keep in a bain marie if not using right away. Layer or top the hot chocolate mousse with the extras mentioned above.

Sriracha-Ranch Foam

Ingredients
3/4 cup buttermilk
1/2 cup mayonnaise
1/2 cup full-fat sour cream
2 tablespoons Sriracha
1/2 teaspoon garlic salt
1/2 teaspoon celery seeds, ground
1/2 teaspoon finely chopped parsley
1/2 teaspoon finely chopped dill
1/2 teaspoon finely chopped chives

Preparation
Combine all of the ingredients in a blender and puree. Pour the mixture into the canister of a 1-pint whipper. Seal the siphon and charge it with one cream (N20) cartridge according to the manufacturer’s instructions. Shake the siphon to distribute the gas and refrigerate until well chilled, 30 minutes. To serve, hold the siphon upside down and shake it. Press the lever to release the foam; if the foam is too runny, use a second charger and shake again.

Whipped Sabayon with Strawberries

Preparation

Bring a medium saucepan of water to a simmer; turn the heat to moderately low. In a large heatproof bowl, beat the egg yolks with the sugar. Set the bowl over the simmering water and whisk the yolk mixture until it’s hot and foamy, about 4 minutes. Gradually add the Marsala and cook, whisking constantly, until the sabayon is thickened and leaves a ribbon trail when the whisk is lifted, about 4 minutes longer. Don’t cook the sabayon for too long or it will curdle.
Remove the sabayon from the heat and let the sabayon cool slightly. Pour the sabayon into the canister of a 1-pint cream whipper. Seal the siphon and charge it with one cream (N20) cartridge according to the manufacturer’s instructions. Shake the siphon to distribute the gas. Repeat with an additional cream charger. Refrigerate until ready to serve, if desired.
To serve, hold the siphon upside down and shake it. Press the lever to release the sabayon.

The sabayon can be held in the charged siphon, refrigerated, for up to 6 hours.

Bread and Butter Pickles Using Siphon

Ingredients

In a large colander, toss the cucumber and onion with 2 tablespoons of the salt and let stand for 10 minutes. Rinse the cucumber and onion and drain well.Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of kosher salt with 1 cup of water and the vinegar, sugar, jalapeño, celery seeds, turmeric and horseradish; bring just to a boil, stirring to dissolve the salt and sugar. Remove the brine from the heat. Add the cucumber and onion and let cool completely; you should have a total of 2 cups.

Transfer the cucumber and onion with the brine to the canister of a 1-pint whipped cream dispenser. Seal the siphon and charge it with one cream (N20) cartridge according to the manufacturer’s instructions. Shake the siphon to distribute the gas and refrigerate for 20 minutes.

Hold a measuring cup upside down over the nozzle to catch any liquid. With the siphon in an upright position, very gently press the handle to release the gas. When all of the gas has been released, unscrew the top. Pour the pickles into a bowl or jar and serve.
The pickles can be refrigerated in their brine for up to 2 weeks.

Siphon Tip To get the pickles out of the siphon, release the gas: Hold the siphon upright, with a cup shielding the nozzle, then gently press the handle. Open the canister and pour out the pickles with their brine.

Ramos Gin Fizz

Ingredients
2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce simple syrup
1/2 ounce fresh lime juice
1 egg white
1 ounce heavy cream
1/2 teaspoon orange flower water (I used A. Monteux, it comes in a little blue bottle)
about 2 ounces of seltzer
Preparation
Put your serving glass and the bottle of your whipped cream maker into the freezer to chill while you measure out your other ingredients. Place all ingredients into a cocktail shaker with ice and shake for 30 seconds to mix and get everything nice and cold. Strain the liquids into your whipped cream maker and charge it according to the manufacturer’s directions. Shake the whipped cream maker about five times, then dispense into your glass. Note: Be careful and stop before all the liquid is dispensed, the last little bit might splatter in all directions. Add a little seltzer to the glass and serve with a spoon.

Coconut Whipped Cream (Paleo-Friendly)

Ingredients
1 14 ounce can of unsweetened full fat coconut milk (such As Thai Kitchen or Native Forests)
1 teaspoon high quality vanilla (gluten-free, if needed)
10-25 drops of liquid stevia
Preparation
Thoroughly whisk the ingredients together in a medium bowl.
Pour into whipped cream canister. Refrigerate for 15-30 minutes. Follow instructions for adding the charger and shake about 10-15 times.

Easy Lemon Cheesecake Mousse

Ingredients
1 package lemon Jello
1/2 cup boiling water
1 package (8oz) cream cheese, softened
1/2 cup cold water
1 1/2 cups heavy cream
1/3 cup powdered sugar
berries, for garnish

Preparation:

Add heavy cream and powdered sugar into whipper. Screw on 1 cream charger and shake vigorously. Refrigerate until ready to use.
Add lemon Jello to a bowl and pour in the boiling water. Stir until Jello is completely dissolved.
Pour Jello mixture into a blender. Add in cream cheese and cold water and blend for 1 minute or until smooth.
Pour mixture into a large bowl and add in 1 cup of prepared whipped cream. Mix together until well blended and smooth.
Spoon into dessert dishes. Place in the fridge for 2 hours.
When ready to serve, top with berries and additional whipped cream

Churro Cream Puffs with Cinnamon Whipped Cream

Ingredients
3/4 cup all purpose flour
6 tbsp unsalted butter cut into 6 pieces
1 tsp sugar
1/4 tsp salt
4 large eggs at room temperature, divided
1 tsp ground cinnamon
2 tbsp honey
1 1/2 cups heavy cream
pinch of table salt
1/3 cup powdered sugar

Preparation
Preheat oven to 425 degrees F. Lightly grease or line a baking sheet with parchment paper.
Bring butter, salt, sugar and 3/4 cups water to a boil in a large saucepan. Immediately remove from heat and stir in flour. Return to heat, and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of a stand mixer and let rest for 5 minutes.
Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon into a pastry bag fitted with a tip.
Pipe dough onto prepared pan into 1 1/2 inch rounds (1 1/2 inch high). Smooth out peaks and round tops with a moistened finger.
Whisk together remaining one egg and 1 tsp water. Brush tops of dough with egg mixture. Bake at 425 degrees F for 5 minutes, then reduce heat to 375 degrees and bake an additional 30 minutes, or until puffed and golden brown. Turn oven off and let sit in closed oven for 10 minutes. Remove from oven and let cool completely on wire racks.
Add heavy cream, powdered sugar and salt into whipper. Screw on 1 cream charger and shake vigorously.
Dispense whipped cream into the cream puffs from the bottom using the injector tool. Drizzle honey over cream puffs and enjoy!

Homemade Twinkies with Vanilla Whipped Cream Filling

Ingredients
For the twinkies:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons coconut oil
1/2 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup almond milk

For the Vanilla Whipped Cream
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Preparation
Add heavy cream, powdered sugar and vanilla into whipper. Screw on 1 cream charger and shake vigorously. Refrigerate until ready to use.

Preheat oven to 350 degrees F. Grease mini loaf pan or Twinkie pan and set aside.
In a small bowl, whisk together the flour, baking powder, salt, and baking soda, set aside. In a large bowl, beat together the coconut oil, vanilla extract and granulated sugar with a mixer. Once ingredients are creamy and beaten together, add in the flour mixture, as well as the apple cider vinegar and almond milk. Beat until ingredients are smooth and combined.
Pour the batter into each well of the pan, distributing evenly.
Bake for 15-20 minutes. Allow to cool before filling.
Once Twinkies are cooled, dispense whipped cream into the cakes from the bottom using the injector tool. Make about 5 holes which go about 1/2 through the depth of each cake.

Mocha Whipped Cream

ingredients
1 pint heavy whipping cream
4 tablespoons confectioners’ sugar
3 tablespoons chocolate syrup
2 teaspoons espresso powder

Preparation
Add ingredients into whipper. Screw on 1 cream charger and shake vigorously. Refrigerate until ready to use.

Green Tea Whipped Cream

Ingredients
1 cup heavy cream
2 tablespoons powdered sugar
2 teaspoons green tea powder
1 teaspoon pure vanilla extract

Preparation
Add heavy cream, sugar, green tea powder and vanilla extract into 1 pint whipper. Screw on 1 cream charger and shake vigorously. Dispense onto favorite pastry or hot beverage.

Watermelon Cupcakes with Vanilla Whipped Cream

Ingredients
2 slices of watermelon (1 1/2 inches thick cut across the entire melon)
1 cup of heavy cream
2 tbsp of powdered sugar
1 tsp of Vanilla extract
Cupcake papers (or silicone molds)

Preparation

Add heavy cream, sugar and vanilla extract into 1 pint whipper. Screw on 1
cream charger and shake vigorously.
Using a round cutter, cut circles out of the watermelon. Place watermelon circles in the cupcake papers or mold. Dispense whipped cream on watermelon slices in a circle motion.

Frozen Bailey’s Irish Cream Hot Chocolate with Chocolate Whipped Cream

Ingredients

For the Chocolate Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
1 1/2 tablespoons unsweetened cocoa powder

For the Frozen Bailey’s Irish Cream Hot Chocolate
1 1/4 cup whole milk
4 packages instant hot cocoa mix
4 fl. ounces Bailey’s Irish Cream Liqueur
3 1/2- 4 cups Ice

Preparation

Add heavy cream, powdered sugar and cocoa powder into 1 pint whipper. Screw on 1
cream charger and shake vigorously.
Place Milk, Hot Chocolate Mix, and Bailey’s in blender and blend until mixed
Pour in ice and blend until smooth and creamy
Pour into glasses and top with chocolate whipped cream

Frozen Peanut Butter Whips

INGREDIENTS
½ cup creamy peanut butter
1 cup heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract

Preparation
Whisk together all ingredients in a bowl until well mixed. Pour mixture into 1 pint whipper. Screw on 1 cream charger and shake vigorously. Dispense mixture into mini muffin liners.
Set them in a cake pan to freeze for an hour and them pop them in a resealable bag to store in the freezer.

Cheesecake Whipped Cream Stuffed Strawberries

Ingredients
24 large, fresh strawberries
1/4 cup heavy cream, cold
4 ounces cream cheese, softened
1/2 cup sugar
pinch of salt
1/2 teaspoon Pure Vanilla Extract
½ cup fresh blueberries

Preparation

Add heavy cream, cream cheese, sugar, salt and vanilla extract into 1 pint whipper. Screw on 1
cream charger and shake vigorously.

Cut the stems from the strawberries and cut a deep “X” from the tip down (do not to cut all the way through)

Gently open up each strawberry and dispense cheesecake whipped cream inside.

Top each filled strawberry with a blueberry.

Strawberry Waffles with Nutella Whipped Cream

Ingredients:

For the Strawberry Waffles

2 cups all-purpose flour
1/4 cup brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 cups milk (or buttermilk)
1 teaspoon vanilla
1/4 cup unsalted butter, melted and cooled
1 pint fresh strawberries, chopped

For the Nutella whipped cream:
1 1/2 cups heavy whipping cream
1/2 cup nutella

Preparation:
For the Nutella Whipped Cream:
Whisk heavy cream and nutella in a bowl until well mixed. Pour into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

For the Strawberry Waffles:
Mix the first nine ingredients together in a bowl. Pour appropriate amount of batter in the waffle maker. Top with some fresh strawberries and close the waffle maker. Cook waffles until ready. Top with Nutella Whipped cream and enjoy!

Red Velvet Hot Chocolate with Cream Cheese Whipped Cream

Ingredients:

4 cups whole milk
1/4 cup granulated sugar
10 ounces semi-sweet baking chocolate, coarsely chopped
2 teaspoons Red Food Color
1 teaspoon Pure Vanilla Extract

For Cream Cheese Whipped Cream:
1/4 cup heavy cream, cold
4 ounces cream cheese, softened
1/2 cup sugar
pinch of salt
1/2 teaspoon Pure Vanilla Extract

Preparation:

For Cream Cheese Whipped Cream

Add heavy cream, cream cheese, sugar, salt and vanilla extract into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

For Red Velvet Hot Chocolate:

Place milk and granulated sugar in medium saucepan. Bring to simmer on medium heat, stirring to dissolve sugar. Remove from heat. Stir in chocolate with wire whisk until melted. Stir in food color and vanilla. Pour into serving cups. Dispense cream cheese whipped cream on top!

Lemon Filled Cream Puffs

Ingredients:
For the Cream Puffs:
1 Cup Boiling Water
1/2 Cup Butter
1 Cup Flour
1/2 Teaspoon Salt
4 Eggs

For the Lemon Whipped Cream Filling

1 1/2 Cups Heavy Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Lemon Extract
Zest from one lemon

Preparation:

Bring 1 cup water to a boil in a saucepan
Add the butter to the water and stir until it is melted
Add the flour and salt to the water mix all at once
Stir until a ball is formed
Remove from the head and add the eggs one at a time and beat after each addition
Let stand for 10 minutes
Drop the dough on a cookie sheet by putting the dough into a zip lock bag, snip off the corner and pipe the dough on to the cookie sheet
Bake in a preheated 375 degree oven for 20-30 minutes
Add heavy cream, powdered sugar, and lemon extract into 1 pint whipper. Screw on 1 cream charger and shake vigorously.
Cut the Cream Puffs in half and dispense the Lemon Whip Cream into the center. Top with lemon zest and powdered sugar

All Grown Up Creamsicle

Ingredients

1 cup heavy cream
3 Tablespoons granulated sugar
1 teaspoon orange juice
1 teaspoon vanilla
1 Tablespoon orange liquor/triple sec
1 Shot Whipped Cream Vodka
1 cup Orange Soda
Ice

Preparation:
Add heavy cream, sugar, orange juice, vanilla, and orange liquor into 1 pint whipper. Screw on 1 cream charger and shake vigorously.

Pour a shot the whipped cream vodka over ice and fill with orange soda. Top with whipped cream and sip away!