I have used a variety of different cream chargers. I have found that the iSi Thermowhip works the best for me. If you dont already know what an iSi creamer is I will tell you. They are a brand of cream chargers originally meant to make whip cream at home. It is basically a metal canister that holds liquid or other ingredients, it is air tight, and when used in conjuction with either Co2 or No2 you can make a variety of whipped or soda charged recipes. I really like the thermowhip because you can hold hot or cold ingredients in it without having to reheat or chill the canister before use. Cream chargers are very versatile tools in the pastry kitchen. You can make a wide range of recipes: foams, espumas, drinks, cakes, soups, sauces, whipped creams, etc. Below is a basic chocolate mousse recipe that can either be used hot or cold, I prefer hot.
500 Chocolate 64% or 72%
200 Whole Milk
1ea. Used Vanilla Bean
Sous Vide all ingredients together in a bag
Place bag in hot water to melt
Remove vanilla bean and poor into iSi Thermowhip
Charge with 3-4 Cream Charges