Best Espresso Chocolate Mousse With Orange Mascarpone Whipped Cream Recipes

Espresso Chocolate Mousse With Mascarpone Whipped Cream-Giada image

Provided by TaterBug

Categories Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup whole milk
3 tablespoons sugar
1/4 teaspoon instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites
1 pinch salt
1/4 cup mascarpone cheese, room temperature
1/2 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract

Steps:

For the mousse:
In a small saucepan over medium heat, stir milk and sugar together and add the espresso powder, cook until the milk is hot but not boiling. Place the chocolate chips in blender.
Pour the hot milk over the chips. Run the blender on high until well combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute.
Transfer the mousse to 4 small serving cups.
Cover with plastic wrap and refrigerate until firm or about 3 hours.
For the cream:.
Hold off on making the cream until the mousse is set so that you can add it on at the last minute before serving. Or store it in the fridge.
Mix the cream, marscarpone,vanilla and powdered sugar and whip together with a mixer until light and fluffy.

Nutrition Facts : Calories 352.5, Fat 29.3, SaturatedFat 18.1, Cholesterol 43.8, Sodium 112.4, Carbohydrate 25.8, Fiber 5.5, Sugar 15.4, Protein 8.5

Chocolate Espresso Mousse image

Provided by Wrestler

Categories Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (12 ounce) package semi-sweet chocolate chips (2 cups)
2 cups whipping cream, divided
2 tablespoons orange-flavored liqueur (Grand Marnier) (optional)
3 tablespoons powdered sugar
2 teaspoons instant espresso or 2 teaspoons instant coffee powder
10 raspberries or 10 slices oranges

Steps:

Melt the chocolate with 2/3 cup cream and liqueur, if used, in heavy saucepan over low heat or in the top of a double boiler over barely simmering water, stirring till smooth.
Cool to room temperature.
With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff.
Fold a small amount of whipped cream into the cooled chocolate.
Fold this mixture back into the remaining cream till smooth.
Spoon into 8-10 wine glasses or dessert bowls.
Chill at least one hour before serving.
Garnish with fresh whipped cream, strawberry, raspberry or orange slices.

Nutrition Facts : Calories 426.8, Fat 34.8, SaturatedFat 21.3, Cholesterol 81.5, Sodium 27.6, Carbohydrate 33.1, Fiber 2.8, Sugar 26.9, Protein 3.1

Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream image

Provided by Giada De Laurentiis

Categories dessert

Time 3h10m

Yield 4 servings

Number Of Ingredients 10

1/2 cup whole milk
3 tablespoons sugar
1/4 teaspoon instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites
1/4 cup mascarpone cheese, room temperature
2 tablespoons fresh squeezed orange juice
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon orange zest

Steps:

For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
*Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
For the Cream: In the bowl of an electric mixer, stir together the
mascarpone cheese and the orange juice until smooth. Add the cream,
powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.