ESPRESSO CHOCOLATE MOUSSE WITH MASCARPONE WHIPPED CREAM-GIADA
This is a very easy to make but very, very rich and delicious dessert. I adapted this from Giada DeLaurentis. You must try it!
Provided by TaterBug
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
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
ESPRESSO GRANITA WITH WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a 13 by 9-inch glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita will need approximately five hours to completely freeze. The first time you scrape, the granita will not be frozen solid. You want to start scraping while it's still slushy so that texture of the granita will be even throughout.
- Right before serving, make the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.
- Line up 12 glass Champagne flutes. Place 1 tablespoon of granita in the bottom of each glass. Using a different spoon, spread a layer of whipped cream. Continue layering the granita and whipped cream, ending with the whipped cream. Sprinkle chocolate over the top of each glass. Garnish with a sprig of mint. Serve immediately.
ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM
Make and share this Espresso Chocolate Mousse With Orange Mascarpone Whipped Cream recipe from Food.com.
Provided by chef 998002
Categories Dessert
Time 3h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 237, Fat 19.6, SaturatedFat 12.1, Cholesterol 29.2, Sodium 49.1, Carbohydrate 17.8, Fiber 3.7, Sugar 10.7, Protein 5.7
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