Description
This rich and creamy Mascarpone Chocolate Mousse combines the intense flavor of dark chocolate with the smoothness of mascarpone cheese. Whipped cream adds lightness, creating an indulgent yet airy dessert perfect for chocolate lovers seeking a sophisticated treat.
Ingredients
Scale
Chocolate Base
- 200g dark chocolate (at least 60% cocoa), chopped
Mousse Mixture
- 250g mascarpone cheese
- 1/2 cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- A pinch of salt
Whipped Cream
- 1 cup heavy cream (chilled)
Optional Toppings
- Whipped cream
- Chocolate shavings
- Cocoa powder
- Berries
Instructions
- Melt Chocolate: Melt the chopped dark chocolate in a heatproof bowl set over a pot of simmering water using the double boiler method, stirring continuously until smooth. Remove from heat and allow the chocolate to cool slightly to prevent curdling in the next step.
- Prepare Mascarpone Mixture: In a separate bowl, beat the mascarpone cheese with powdered sugar, vanilla extract, and a pinch of salt until the mixture is smooth and creamy, ensuring no lumps remain.
- Combine Chocolate and Mascarpone: Gently fold the slightly cooled melted chocolate into the mascarpone mixture, mixing carefully until fully combined and smooth without deflating the texture.
- Whip Heavy Cream: Using a chilled bowl and beaters, whip the heavy cream until soft peaks form, which will help to lighten the mousse’s texture.
- Incorporate Whipped Cream: Fold the whipped cream into the chocolate-mascarpone mixture in batches, using a spatula to carefully retain the airiness and prevent the mousse from becoming dense.
- Portion the Mousse: Spoon or pipe the finished mousse into serving glasses or bowls, preparing it for chilling and presentation.
- Chill: Refrigerate the mousse for at least 2 hours to allow it to set and develop its creamy texture fully.
- Garnish and Serve: Before serving, garnish the mousse with optional toppings such as whipped cream, chocolate shavings, cocoa powder, or fresh berries to enhance presentation and flavor.
Notes
- Ensure the melted chocolate is slightly cooled before mixing with mascarpone to avoid seizing or curdling.
- Use chilled heavy cream and bowls for whipping to achieve soft peaks efficiently.
- Folding should be gentle to keep the mousse light and airy.
- Adjust powdered sugar to taste depending on desired sweetness.
- This mousse can be made a day ahead and refrigerated overnight for convenience.
