Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Cooking Outside the Box

Rated: 4 stars out of 5Rate itRead users' reviews (46)

RECIPE
COMMENTS & REVIEWS(46)

Cook Time:
3 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 7 min
Inactive Prep: 3 hr 0 min
Cook: 3 min
Total:: 3 hr 10 min

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Ingredients

Mousse:

1/2 cup whole milk
3 tablespoons sugar
1/4 teaspoon instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites

Cream:

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

Directions

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.

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Comments & Reviews

recipe Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
Marie valley, CA 10-20-2009
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Perfect and easy!!
Rated: 5 stars out of 5

Easiest recipe ever and I do a lot of desserts and I had great comments about this one being the best dessert they ever... had. I am really not sure what is the issue with the consistency problems that people had while doing this. I was a bit worried myself but I did follow every single step and it worked out great. The consistency wasn't liquid at all after 3 hours. The taste was perfect, it all came out well together. Not too sweet. I maybe would try it next time with a bit of spices with the orange flavor could be interesting.Read more
recipe Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
Dayna San Pedro, CA 08-07-2009
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just made the mascarpone whipped cream
Rated: 5 stars out of 5

After making a fresh blackberry mouse earlier this week, when I decided to have company for supper again I thought about... mkaing chocolate mousse. However, after reading these reviews, this mousse made me nervous to make for company the first time. SO - I just decided to make the mascarpone whipped cream and top brownies with it. It was awesome! Easy to do. I'll definitely make it agian. Next timem, maybe I'll try the mousse too. Read more
recipe Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
Shannon Bontai, CA 05-19-2009
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Fantastick
Rated: 5 stars out of 5

This recepie was so easy! It was nice because sometimes recepies that are too long and complicated really get on my nerves.... The expresso powder really gave it a nice Kick to it, so was not boring. It was also nice with the orange topping but i added a little extra sugar to it. Not to sweet and not to unsweat. Nice job! =]Read more
recipe Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
Jami San Diego, CA 05-17-2009
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Someone please tell me how to make this work!!
Rated: 2 stars out of 5

I have tried this recipe 3 times because I so want it to work out as does my husband. We both do a lot of cooking and have... never had any issues with any recipes we have used from this website. The first time I made it I followed the directions exactly with the exception of letting the milk cool before blending. Turned out runny like thick chocolate milk. I figured 1 minute wasn't enough to get air in the egg whites so round two I did exactly as the recipe called for again did not allow for the milk to cool but ran the blender on high with egg whites for 3-4 minutes. Let stand in fridge over night and still had the same consistency. Third time last night. I followed directions and tips from reviewers. I mixed the Chocolate chips up first, let the milk cool for five minutes and allowed the egg whites to blend on high for 6 minutes. This morning I had the same runny consistency I had the first two times. If anyone can tell me what makes theirs turn out at least to a pudding consistency I would love to know. Otherwise I guess I will just have to say three strikes your out. Sorry Giada, your still my favorite food network chef but something is missing in this recipe.Read more
recipe Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
Rachel Champaign, IL 05-10-2009
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Thick, Rich, Yum
Rated: 4 stars out of 5

I made this for Mother's Day dessert and it's very good. The consistency I got was much like a previous reviewer- more like a... truffle than a mousse. So while it wasn't what I was expecting it was a "happy mistake" for sure. Very thick, very dense, very decadent! Don't be tempted to serve this for any fewer than 4- if anything divide it for 6 because it's pretty intense. The Orange Cream is amazing. I can see using it for lots of other things as well. I think the consistency issue must be something I did wrong- I am fairly experienced and can tell when it's a recipe problem or my own. I would classify this as a technique problem. Food Network if you're listening: could you add "tips" to recipes? That would be incredibly helpful for the intermediate to hard recipes.Read more
recipe Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
Lisa Orlando, FL 05-05-2009
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Divine!
Rated: 5 stars out of 5

I made this recipe a couple of nights ago after viewing the episode and it turned out absolutely divine! My boyfriend, who... is not a rich-chocolate fan, loved this one. Just make sure you use instant espresso powder or else the powder won't dissolve like it's supposed to and you'll get a grainy texture in the background. TIPS - DO blend the chocolate chips in the blender BEFORE adding the milk. The written recipe does not explain this but the TV episode does. This will make it easier for the chips to smooth out and dissolve. DO whip the cream mixture for at LEAST 3+ minutes until you get the "soft peaks" that the recipe calls for. I had to stop after 2 minutes, test the consistency, then continue to whip until it was thick enough to use. Don't get discouraged by the lower ratings either - seems like those who got a "runny consistency" didn't realize you had to whip much longer than instructed. Also, I used whole milk, just as the recipe calls for, NOT cream, and it turned out just as it was supposed to. Hope this helps! Read more