Friday, March 22, 2013

Chocolate Mascarpone mousse: For the night of you and me

Making simple dessert can make your life easier especially when you want to prepare a memorable dinner ^^.

One point that I think many people will love this recipe because it doesn't contain egg. I got many questions about the raw egg, well for me I don't mind eating raw egg and it's not easy to substitute it with other thing (the best way is, use pasteurized egg, but it's not easy to find). The mascarpone cheese gives the mousse smooth and creamy texture, the richness is right for the chocolate taste. The coffee adds some dept of the flavor, you can add more (up to 1/2tsp of instant coffee granules) if you want.
The fact that it can prepare ahead, it's easy to make it for party, you will only need the whipped cream and chocolate curls for decorating it before serving. 
Serve it after dinner with a cup of hot coffee is recommended ^^.


 Chocolate Mascarpone mousse
Serves 2

Mousse
50g ................................. Dark chocolate (50-66%)
70g ................................. Mascarpone cheese
1tbsp .............................. Icing sugar
1/4tsp ............................ Instant coffee granules
50ml .............................. Warm water
80g ................................. Whipping cream
1tsp ................................ Icing sugar
Topping
60g ................................. Whipping cream
......................................... White and dark chocolate curls


Mix the instant coffee granules with warm water, set aside.
Melt the chocolate by putting the chocolate in a bowl and place the bowl over a bowl of hot water (don't let the water touch the bottom of the chocolate bowl), stir until melt. Set aside.
Stir the mascarpone cheese with 1tbsp of icing sugar until combine, pour the melted chocolate into the mascarpone mixture, stir until combine.
Pour the warm coffee mixture into the bowl, beat until fully combine.
Whip the whipping cream with 1tsp of icing sugar, then fold into the chocolate mixture. pour into the glasses.
Refrigerate for 4 hours or overnight.
Before serving, whip the whipping cream until soft peaks formed and spoon over the mousse and sprinkle with white and dark chocolate curls.
Chocolate Mascarpone mousse: For the night of you and me

5 comments:

doesthebellyrulethemind said...

That looks so good! I watched ‘Master Chef’ last night on UK TV.
The dessert had lavender in it, in 3 places, not an easy task, it was judged to be superb, it looked stunning. Mousse wise St John’s London served the best one ever to me, a Berry mousse with shortbread.

Pernille said...

It looks really delicious. Is this the recipe for 2 people? Do I need to use the instant coffee granules in hot water or can I use regular brewed coffee? It is 80g cream before or after it is whipped? How much is it in ml about before getting whipped. Thank you

dailydelicious said...

Hi, Pernille
This recipe is for 2 person.
You can use regular brewed coffee (use 50 ml of it), and use can use 80ml of whip cream (before whipped).

Anne Kim said...

Hi~ I was wondering if
you could show us how to make
those chocolate curls?
Thank You~

dailydelicious said...

You can make chocolate curls by using a peeler. ^^

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