Dark Chocolate Espresso Mousse Cups with Whipped Mascarpone
Equipment
- Mixing bowls
- Microwave-safe bowl
- Electric hand mixer
- Whisk
Ingredients
- 6 ounces dark chocolate (70% cocoa), finely chopped
- 1/2 cup strong espresso, cooled to room temperature
- 1 1/4 cups heavy cream, divided
- 8 ounces mascarpone cheese
- 3 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder
Instructions
- Place the chopped dark chocolate in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until fully melted.
- Stir the cooled espresso into the melted chocolate until smooth. Set aside to cool slightly.
- In a mixing bowl, whip 1 cup of the heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture until no streaks remain.
- Divide the mousse among four small cups or glasses. Place in the refrigerator for at least two hours to set.
- In a clean bowl, combine the mascarpone, powdered sugar, and remaining 1/4 cup heavy cream. Whip until the mixture holds soft peaks.
- Spoon the whipped mascarpone over the chilled mousse. Dust each cup lightly with cocoa powder before serving.
Notes
Whip the mascarpone just before serving so it stays light. If the espresso is very strong, reduce the amount by one tablespoon to keep the chocolate flavor forward. The mousse can be made a day ahead and kept covered in the fridge; add the topping right before guests arrive.
Course: Dessert
Cuisine: French
Equipment: Mixing bowls, Microwave-safe bowl, Electric hand mixer, Whisk
Cuisine: French
Equipment: Mixing bowls, Microwave-safe bowl, Electric hand mixer, Whisk