Ingrédients pour Espresso Chocolate Mousse With Mascarpone Whipped Cream Giada
- Whole Milk
- 1/4 cup granulated sugar
- Instant Espresso Powder
- Bittersweet Chocolate Chips
- 2 large egg whites
- Salt
- Mascarpone Cheese
- Whipping Cream
- 2 tablespoons powdered sugar
- Vanilla Extract
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Comment préparer Espresso Chocolate Mousse With Mascarpone Whipped Cream Giada
- **Make the Espresso Chocolate Mousse:**
- In a small saucepan over medium heat, combine 1/2 cup whole milk and 1/4 cup granulated sugar. Whisk in 2 teaspoons instant espresso powder until dissolved. Heat until steaming, but do not boil.
- Place 8 ounces semi-sweet chocolate chips in a blender.
- Pour the hot milk mixture over the chocolate chips.
- Blend on high speed until completely smooth and emulsified, about 30 seconds.
- In a separate bowl, beat 2 large egg whites until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture until just combined. Be careful not to deflate the egg whites.
- Divide the mousse among 4 small serving glasses or ramekins.
- Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the mousse to set completely.
- **Make the Mascarpone Whipped Cream:**
- In a chilled bowl, beat 8 ounces mascarpone cheese, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 2 tablespoons powdered sugar with an electric mixer until light and fluffy. (Do this just before serving to maintain the cream's fluffy texture.)
- Top each mousse with a dollop of the mascarpone whipped cream and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
61g
Fat
90g
Carbs
8g
