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 (57)

RECIPE
COMMENTS & REVIEWS(57)

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
Lisa Pittsburgh, PA 02-09-2010
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Amazing!
Rated: 5 stars out of 5

This mousse is so delicious and very easy to make. I see some had consistency issues and I wonder if it has to do with the... type of blender used? I have a Vitamix and this turned out perfectly. I need to make more....Read more
recipe Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
jahnvi alpharetta, GA 02-08-2010
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looks good...i .need help
Rated: 4 stars out of 5

hi, can anybody suggest some other kind of cream cheese i can use instead of mascarpone?
recipe Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
anita San Ramon, CA 02-08-2010
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Molto buoni!!
Rated: 5 stars out of 5

My first attempt at this EASY silky chocolate mousse. I used 1/2 cup heavy cream and 1/2 cup nonfat milk, because tha'ts... what we had on hand. Do not let it boil! Used the blender to grind semi sweet chocolate chips. The eggs I used were right out of the fridge. They set perfectly. I poured mine into some cute vintage teacups. Lovely presentation with saucer beneath. Bravo, Giada! Read more
recipe Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
SANDY Virginia Beach, VA 02-06-2010
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Absolutely delicious
Rated: 5 stars out of 5

I used semi-sweet baking chocolate, no sugar and 2% milk. Definately chop up the chocolate in the food processor. I also... used a food processor instead of the blender. I used the whipping attachment instead of the blade. The mousse set up actually in less than 2 hours and was so rich and delicious. There was a lot of leftover cream.Read more
recipe Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
maria oakland park, FL 02-06-2010
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RUNNY MOUSSE
Rated: 2 stars out of 5

I CONSIDER MYSELF A PRETTY GOOD COOK.. HOWEVER, I CAN'T SEEM TO GET THIS MOUSSE TO GET THICK. I HAVE TRIED SEVERAL TIMES TO... AGAIN BE DISAPPOINTED. SHOULD THE MILK AND SUGAR MIXTURE BE COOL BEFORE ADDING TO THE CHOCOLATE??? THAT'S THE ONLY THING I HAVE NOT TRIED YET. THE EGG WHITES WERE COLD, WOULD THAT MATTER THAT MUCH?? Read more
recipe Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream
debbie el dorado hills, CA 02-03-2010
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If your mousse did not set.....
Rated: 4 stars out of 5

My first two batches came out perfect (on one I used chips, the other a baking bar) but my next batches did not set. I fixed... them by dissolving a package of gelatin in some hot coffee then mixing the runny mousse with the gelatin and it set instantly. Whip the runny mousse in your mixer for about a minute or two, then add the gelatin. We made 250 cups of this stuff, so I know it will work for you!Read more