Espresso Chocolate Mousse
Servings Prep Time
8servings 10minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
8servings 10minutes
Cook Time Passive Time
10minutes 2hours
Ingredients
Instructions
  1. Combine espresso and butter in the top of a double boiler over simmering water. Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
  2. Combine egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat. Stir mascarpone cheese into mixture.
  3. Combine chocolate mixture with mascarpone mixture. Cool to room temperature. Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes. Fold half of whipped cream into cooled chocolate mixture.
  4. Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours. Garnish with lady fingers or Milano cookies as desired.