Chocolate Mascarpone Mousse

 admin |    |  6/8/2009 |   0 |   
www.post-gazette.com/food/19990715mascarpone1b.asp
 
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Category: Desserts
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

  1. 1
    In a large bowl, combine sugar, cocoa and salt.
  2. 2
    Combine espresso powder, water and rum, stir till smooth, and add to mascarpone.
  3. 3
    With mixer beat first at low speed then at medium, scraping bowl with spatula, until mixture is very smooth.
  4. 4
    Chill for at least 3 hours or overnight.
  5. 5
    Serve as above, well chilled, garnished with almonds. Serves 6 to 8.

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