Espresso Chocolate Mousse With Orange Mascarpone Whipped Cream

"Very easy mousse to make. NOTE: Raw egg whites are used in this recipe."
 
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Ready In:
33mins
Ingredients:
10
Yields:
4 Cups
Serves:
4
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ingredients

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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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