Espresso Chocolate Mousse With Mascarpone Whipped Cream-Giada

Recipe by TaterBug
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the mousse:
  • In a small saucepan over medium heat, stir milk and sugar together and add the espresso powder, cook until the milk is hot but not boiling. Place the chocolate chips in blender.
  • Pour the hot milk over the chips. Run the blender on high until well combined, a few seconds. 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 or about 3 hours.
  • For the cream:
  • Hold off on making the cream until the mousse is set so that you can add it on at the last minute before serving. Or store it in the fridge.
  • Mix the cream, marscarpone,vanilla and powdered sugar and whip together with a mixer until light and fluffy.
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