150 gr white chocolate, finely chopped
250 ml heavy cream
100 ml milk
3 tablespoons coarsely ground coffee beans
Creme de Cacao to taste
Mix coffee with half the cream and refrigerate for at least six hours or overnight.
In a microwave-safe bowl, warm remaining cream and milk until hot but not boiling.
Add chopped white chocolate and stir to melt. If needed, heat mixture for a few additional seconds in the microwave until all the chocolate is melted.
Add coffee-infused cream, Creme de Cacao to taste, and stain through a fine mesh sieve.
Pour into a 1 pint iSi Creative Whip and chill for at least 2 hours.
Screw on one iSi cream charger and shake vigorously before serving.