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Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream Recipe

Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Cooking Outside the Box

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

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  • on May 07, 2012

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    After I read all the reviews about people not able to get the mousse the right consistency, I was hesitant to make this dessert but decided to take the chance. Good thing I did because it turned out perfectly! The only changes I made were used semi-sweet chocolate chips instead of bittersweet (because that’s all I had on hand and did not want to make another trip to the store. Also, I used liquid egg whites instead of actual egg whites because, again, I did not feel like leaving home.

    I doubled up the cream recipe because I wanted some extra to dip fruit in. There was just the right amount of orange favor. I accidently doubled the amount of mascarpone cheese so my cream was runny, but I added it to some Cool Whip and will have to pay more attention next time.

    This is definitely an easy and delicious recipe and I can’t wait to experiment with some mint chocolate chips, and then some white chocolate chips.

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  • on November 07, 2011

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    I could not get this to set up! SO disappointed. This recipe was rather $$ to make, and I was upset that it didnt set up. I made it exactly like she did on the show, and I followed the recipe exactly.
    I did chop up my chips before adding the hot milk, and I did have my eggs at room temp. I also thought that it was very very sweet, and to rich for me to even drink. I love chocolate mousse but this one was a stinker. Sorry.

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  • on October 15, 2011

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    i made this for my family, and they loved it!!! you can taste the espresso, but it definitely wasn't too much. i loved it, and it was a great end to a delicious meal!!!

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  • on July 27, 2011

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    easy dessert but tasty...kids will love it too.

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  • on July 18, 2011

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    Without a doubt the best dessert I have ever made!!! Love Giada's recipes. Easy to prepare and soooo good. Took longer to get everything out than to prepare it

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  • on June 05, 2011

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    Critical to making this dish is to get the milk HOT but not boiling. Without hot milk nothing is going to be at the temperature you want when those egg whites go in and the mousse will not set up. Plus whipping the mousse in the blender for one minute on high is another critical aspect. I've made this a couple of times. I prefer it with extra dark chips. I used pasteurized liquid egg whites and cream cheese instead of marscapone (sorry Giada!.

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  • on May 17, 2011

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    This was so disappointing as the flavors of everything tasted fantastic (I personally LOVE orange and chocolate combos. But after attempting this last night I was so bummed to find it never thickened up. I ended up drinking it out of the cup - like "drinkable chocolate" in Europe. I'll try it one more time to see if I can get the consistency right, otherwise I'll have to discard this one.

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  • on May 16, 2011

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    Delicious!

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  • on May 08, 2011

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    Wow...what a treat...followed recipe exactly and it came out perfect! I wonder how it would taste with white chocolate or butterscotch chips? I will definitely serve to guests!

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  • on May 08, 2011

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    i havent made this yet, but for all those having trouble getting it to set up i would make this more in the line of traditional mousse technique. heat the milk, chocolate and espresso til all dissolved and melted, cool til luke warm. beat egg whites til stiff witht the sugar, fold together, this will solve problems

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