Espresso Chocolate Mousse With Orange Mascarpone Whipped Cream
- Ready In:
- 33mins
- Ingredients:
- 10
- Yields:
-
4 Cups
- Serves:
- 4
ingredients
-
For The Mousse
- 1⁄2 cup whole milk
- 3 tablespoons granulated sugar
- 1⁄4 teaspoon instant espresso powder
- 1 cup bittersweet chocolate chips
- 3 egg whites
-
For The Orange Mascarpone Whipped Cream
- 1⁄4 cup mascarpone cheese, room temp
- 2 tablespoons orange juice, pref freshly squeezed
- 1⁄2 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon orange zest
directions
- To make the mousse, in a small saucepan stir the milk together with the granulated sugar and the espresso powder over medium heat until the milk is hot, but not boiling, and the sugar is dissolved.
- Place the chocolate chips in a blender.
- Pour the hot milk over the chips. Run the blender on high until combined, just a few seconds, then add the egg whites and run the blender on high until light, about 1 minute.
- Transfer the mousse to 4 small serving cups. Cover with plastic wrap and refrigerate until firm, about 3 hours.
- To make the mascarpone whipped cream, in the bowl of an electric mixer stir together the mascarpone and the orange juice until smooth.
- Add the cream, confectioners' sugar, and orange zest.
- Whip until the cream forms soft peaks, about 1 minute.
- Spoon a dallop of whipped cream onto each mousse and serve.
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