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–+ servings

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
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Prep Time 30 minutes
Total Time 3 hours 30 minutes
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

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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