Mascarpone Espresso Mousse
Creamy, cinnamon-scented, melt-in-your-mouth espresso-flavored mousse—quite simply a taste of heaven on a spoon!
1 1/2 teaspoons instant espresso granules
1/4 cup cold water
1 (0.5-ounce) envelope unflavored gelatin
1 cup (8 ounces) mascarpone cheese
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon
1 (1-ounce) square unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Additional whipped cream for garnish (optional)
Cocoa powder for garnish (optional)
Chocolate shavings for garnish (optional)
- In a small saucepan, dissolve the espresso granules in water; sprinkle the gelatin over the mixture and cook on low heat until the gelatin dissolves; cool to room temperature.
- In a medium mixing bowl, combine the cheese, sugar, and cinnamon; gradually add the chocolate and vanilla, beating with a wire whisk until well-blended. Gradually add the gelatin mixture and continue to beat until well-blended. Fold in the whipped cream.
- Pour into a 6-cup serving bowl or individual dessert dishes; chill 2 to 4 hours.
- If desired, top with additional whipped cream and sprinkle with cocoa or shaved chocolate before serving.
Makes 8 servings.
*Strong brewed coffee or coffee granules may be substituted for the espresso granules.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.