Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
If you’re intimidated by the prospect of making a mousse, this recipe is pretty cool. Once you’ve warmed up the milk, just combine everything in the blender, then pop it in the fridge to chill. Desserts don’t get any easier than that. Top individual servings with any kind of flavored cream you like; I like orange with chocolate, but a cinnamon cream would be nice, too.
Recipe information
Yield
4 servings
Ingredients
Mousse
Orange Mascarpone Whipped Cream
Preparation
To Make the Mousse
Step 1
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.
Step 2
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
Step 3
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.
Step 4
Spoon a dollop of the whipped cream onto each mousse and serve.
Note
Step 5
This recipe includes raw egg whites, which are not recommended for children, the elderly, or those with compromised immune systems. If you have health concerns about raw eggs, choose a different recipe.
Step 6
The mascarpone whipped cream can be made several hours ahead of time and stored, covered with plastic wrap, in the refrigerator.
