Mascarpone chokladmousse
This recipe for mascarpone chocolate mousse is decadent and creamy with a rich chocolate flavor. Using only four ingredients!! And best of all? No messing with raw eggs or gelatin here. Traditional dark chocolate mousse tends to contain egg white or yolks. This one skips those while still recreating mousse's luxuriously soft texture. Whether you're planning a romantic dinner for Valentine's Day or satisfying your sweet tooth on a regular weeknight, this decadent dessert is a chocolate lover's dream.
Chocolate Mascarpone Mousse
For more dark chocolate desserts like this one, you've gotta try these chocolate fudge cupcakes , no-bake chocolate cream pie , and strawberry filled chocolate cake. The ganache frosting used on both recipes reminds me so much of this chocolate mascarpone mousse! With just four ingredients, the list of items you need to make this chocolate mousse recipe is short and easy to find.
Mascarpone has a tendency to split when mixed with other ingredients that are different temperature. If your mascarpone is very cold and heavy cream is room temperature, or vice versa, your mixture could break. In testing this mousse with cold mascarpone and cold cream, combining the ingredients was harder. Step 1: Pour cream and chocolate pieces into a medium-sized heatproof bowl that you can place over a pot on the stove.
You'll add enough water to the pot to fully cover the bottom 2 cups or so should do it before placing your bowl of chocolate and cream on top of it.
Easy & Light Mascarpone Mousse (for Mascarpone Lovers)
You've just created a double boiler! Step 2: Once water is gently boiling in the pot, whisk every minute or so until all pieces of chocolate have melted into the mixture. This should take minutes.
Step 3: Once mixture has a smooth consistency, carefully remove the bowl from the pot — it will be very hot. Step 4: Cover bowl and let it cool in the refrigerator for about 20 minutes. Step 5: Using an electric mixer and bowl or a stand mixer's bowl and whisk attachment, place room temperature mascarpone cheese and cooled melted chocolate into a bowl. Step 7: Whip again for 30 seconds and then gently take the spatula around the bowl a few times to fully incorporate everything.
Incredible 5-Ingredient Chocolate Mascarpone Mousse
Step 8: Divide mascarpone mousse into your serving dishes or containers. If desired, top them with whipped cream, shaved chocolate, fresh berries, or a dusting of espresso powder! Refrigerator - Because this dessert is dairy-based, keep it in your refrigerator when you're not serving it. Cover the container so the mousse doesn't form a hard crust on top. Freezing - You can make this recipe in advance and freeze it.
You'll need to lightly re-whip the mousse once it thaws before serving, though. Lumps may result from melting your chocolate too quickly. A double boiler makes this possible. You can use the microwave to warm the chocolate in short bursts, but it's easier to overheat or burn it this way. Lastly, work with room temperature ingredients. They combine more easily than cold ones do. While you can melt chocolate chips, use a chopped bar of chocolate instead.
That will melt much more easily. Chips container emulsifiers that help them retain their shape, so melting them will be a slightly longer process.