Chocolate Mascarpone Mousse

This Chocolate Mascarpone Mousse is full of deep chocolate flavor, an espresso kick, and a creamy subtle tang from the mascarpone. Not only is it divine but it’s ridiculously easy to make! No cooking or worrying about raw eggs making this mousse. Serve with fresh berries as an elegant dessert for a special occasion!

If you love chocolate and mousse, check out my chocolate chocolate mousse cake and white chocolate mousse cake!

Why you'll love this recipe

Texture: The mousse is creamy and light, it melts in your mouth! Lemon curd cheesecake has a dreamy texture as well!

Ease: This mascarpone chocolate mousse looks complicated but it only takes minutes to whip up, it doesn't require any special or stressful steps.

Flavor: Instant espresso powder makes the dark chocolate flavor pop and adds an extra note of delicious coffee flavor. Espresso Panna Cotta is another heavenly creamy espresso treat.

Equipment

Hand Held Mixer for beating heavy cream to stiff peaks or else it will take forever to whip the cream by hand, a stand mixer or hand mixer is an amazing investment for a baker!

Ingredients

• Heavy Cream- this must be full fat heavy whipping cream, the fat is needed for texture and flavor.
• Dark Chocolate- you can use dark chocolate chips or a dark chocolate bar finely chopped. I like 60-65% cocoa for this recipe. Coffee Chocolate Cake is a wonderful chocolate bake as well!
• Mascarpone- make sure the mascarpone cheese is full fat and room temperature before using.
• Instant espresso powder- I love using espresso powder from Italy, make sure to use a high quality instant espresso powder. Do not use instant coffee!
• Vanilla Extract- a little goes a long way, always use pure vanilla extract
• Salt- never skip the salt, it brings out the sweetness and balances all of the flavors

See recipe card below for quantities.

Substitutions

• Mascarpone: If you can't find mascarpone, you can use full fat brick style cream cheese. Check out my chocolate cake with chocolate cream cheese frosting!
• Dark chocolate: Semi sweet chocolate can be used if you prefer a sweeter chocolate flavor.
• Add Berries: Top with your favorite berries for a fruity touch! I top my blueberry almond cake with cooked down blueberries!
• Nuts: Roasted hazelnuts on top would be amazing for crunch, chocolate hazelnut is amazing together.

Instructions

Step 1. Place the dark chocolate chips in a medium heat safe bowl. Place 1 cup of heavy cream in a medium saucepan, bring to a simmer (do not boil) whisk in the instant espresso powder until fully dissolved. Pour the espresso cream over the chocolate chips, add the salt and vanilla extract. Let sit for 5 minutes

Step 2. After 5 minutes, whisk until the chocolate is melted and the mixture is homogenous, set aside to cool. Using beaters or the whisk attachment, beat the other 1 cup of heavy cream with ½ cup of powdered sugar until stiff peaks form, set aside

Step 3. Place the mascarpone into the cooled down espresso chocolate mixture, using beaters, beat until fully combined

Step 4. Fold the whipped cream into the chocolate mixture until fully combined but do not over mix, do not deflate the whipped cream. Distribute the chocolate mascarpone mousse into 6 cups, place in the refrigerator until set and completely cold

Pro Tips

• Make sure you don't boil the heavy cream, just bring it to a simmer, you don't want to risk burning the chocolate.
• The mascarpone must be room temperature, if its not the mousse will be not be smooth and creamy.
• When whipping the heavy cream for folding into the chocolate mixture, the cream must be cold and the peaks must be stiff or else the mousse will not be stable and it won't setup properly.
• I recommend using beaters on a handheld mixer or the whisk attachment on a stand mixer when beating the heavy cream, it's the only way you will get stiff peaks.
• Use high quality dark chocolate, the flavor of the chocolate will make or break the flavor of this dessert
• Don't skip the espresso powder, it adds dimension and incredible flavor.
• Make sure the chocolate espresso mixture is cooled down before you add the mascarpone and whipped cream or else it will melt.
• Gently fold in the whipped cream, do not deflate the cream when folding. The air in the whipped cream is creating that beautiful mousse texture. Serve this mascarpone chocolate mousse right out of the refrigerator with fresh berries, it's best cold.

FAQ

Storage

Store in the refrigerator covered tightly for up to 3 days. Make sure it's sealed or else a crust will form on top.

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📖 Recipe

Chocolate Mascarpone Mousse

Amanda

This chocolate mascarpone mousse is full of deep chocolate flavor, an espresso kick, and a creamy subtle tang from the mascarpone. Not only is it divine but it’s ridiculously easy to make!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Equipment

• ▢
  Handheld or stand mixer
• ▢
  Individual serving dishes
• ▢
  Measuring Cups
• ▢
  Measuring Spoons

Ingredients

 

• ▢ 1 cup heavy cream (8oz)
• ▢ 1 cup dark chocolate chips (8oz) or a bar chopped up
• ▢ 1.5 teaspoon Instant Espresso Powder use less if desired
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon salt kosher
• ▢ 8 oz mascarpone cheese room temperature (one small container)
• ▢ 1 cup heavy cream (8oz) cold (for the last step of the recipe)
• ▢ ½ cup powdered sugar

Get Recipe Ingredients

Instructions

 

• Place the dark chocolate in a medium heat safe bowl
• Place 1 cup of heavy cream in a medium saucepan, bring to a simmer (do not boil) whisk in the instant espresso powder until fully dissolved
• Pour the espresso cream over the chocolate chips, add the salt and vanilla extract. Let sit for 5 minutes
• After 5 minutes, whisk until the chocolate is melted and the mixture is homogenous, set aside to cool
• Using beaters or the whisk attachment, beat the other 1 cup of heavy cream with ½ cup of powdered sugar until stiff peaks form, set aside
• Place the mascarpone into the cooled down espresso chocolate mixture, using beaters, beat until fully combined
• Fold the whipped cream into the chocolate mixture until fully combined but do not over mix, do not deflate the whipped cream
• Distribute the chocolate mascarpone mousse into 6 cups, place in the refrigerator until set and completely cold
• Serve cold with fresh berries and more whipped cream if desired

Notes

Store in the refrigerator covered tightly for up to 3 days. Make sure it's sealed or else a crust will form on top.

Use high quality dark chocolate, the flavor of the chocolate will make or break the flavor of this dessert

Don't skip the espresso powder, it adds dimension and incredible flavor

Make sure the chocolate espresso mixture is cooled down before you add the mascarpone and whipped cream or else it will melt

Gently fold in the whipped cream, do not deflate the cream when folding. The air in the whipped cream is creating that beautiful mousse texture. Serve this mascarpone chocolate mousse right out of the refrigerator with fresh berries, it's best cold

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