Espresso Chocolate Mousse with Mascarpone Whipped Cream Giada
Indulge in the luxurious decadence of Espresso Chocolate Mousse with Mascarpone Whipped Cream, a dessert that combines rich dark chocolate and bold espresso for an unforgettable flavor experience. This elegant mousse is airy yet deeply flavorful, thanks to the careful folding of whipped egg whites and a luscious blend of melted chocolate and freshly brewed espresso. Topped with a creamy mascarpone whipped topping, subtly sweetened with powdered sugar and a touch of vanilla, this recipe elevates classic mousse to gourmet heights. Perfect for dinner parties or romantic evenings, this make-ahead dessert is served in individual glasses and garnished with cocoa powder or shaved chocolate for a show-stopping presentation. Sophisticated yet approachable, this recipe is a must-try for chocolate and coffee lovers alike.
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Recipe Information
Ingredients
- 8 ounces Dark chocolate (60-70% cacao)
- 2 tablespoons Espresso, freshly brewed
- 4 units Large eggs, separated
- 3 tablespoons Granulated sugar
- 1 cup Heavy cream, chilled
- 1 cup Mascarpone cheese
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Cocoa powder or shaved chocolate (for garnish)
Instructions
Finely chop the dark chocolate and place it in a heatproof bowl.
Place the bowl over a pot of simmering water (double boiler method) and melt the chocolate, stirring occasionally, until smooth. Remove from heat.
Stir in the freshly brewed espresso into the melted chocolate and set aside to cool slightly.
In a medium bowl, whisk the egg yolks with 2 tablespoons of granulated sugar until the mixture is pale and thick. Fold the egg yolk mixture into the melted chocolate until combined.
In a separate, clean bowl, beat the egg whites with the remaining 1 tablespoon of sugar and a pinch of salt until stiff peaks form.
Gently fold the beaten egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
In another bowl, whip the heavy cream until medium peaks form. Fold half of the whipped cream into the chocolate mixture until smooth. Reserve the remaining whipped cream for layering or serving.
Divide the mousse into serving glasses or bowls, filling them about 3/4 full. Cover and refrigerate for at least 4 hours or until set.
To make the mascarpone whipped cream, combine the mascarpone cheese, powdered sugar, vanilla extract, and a pinch of salt in a bowl. Whisk until smooth.
Fold in the reserved whipped cream to the mascarpone mixture until fully incorporated and fluffy.
Before serving, dollop or pipe the mascarpone whipped cream over the espresso chocolate mousse.
Garnish with a sprinkle of cocoa powder or shaved chocolate and serve chilled.
Nutrition Facts
Calories |
3767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.8 g | 391% | |
| Saturated Fat | 185.5 g | 928% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1355 mg | 452% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 116.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 793 mg | 61% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
