The deep, dark appeal of this 5-minute marvel was enough to have my neighbor, Eugene, talking to himself at the table. Servings should be small. Use a teaspoon to shape two or three small scoops of the delicate mousse on chilled plates, or spoon mixture into demitasse cups and chill. Garnish with toasted sliced almonds.
Ingredients
- 1/2 cup sugar
- Pinch of salt
- 1/3 cup sifted Dutch process or other unsweetened cocoa
- 2 teaspoons powdered espresso dissolved in 2 teaspoons cold water
- 8 ounces mascarpone
- 1 tablespoon rum
- 1/2 cup toasted and cooled sliced almonds
Instructions
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1
In a large bowl, combine sugar, cocoa and salt.
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2
Combine espresso powder, water and rum, stir till smooth, and add to mascarpone.
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3
With mixer beat first at low speed then at medium, scraping bowl with spatula, until mixture is very smooth.
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4
Chill for at least 3 hours or overnight.
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5
Serve as above, well chilled, garnished with almonds. Serves 6 to 8.
