Chocolate Mascarpone Mousse

Print Category Chocolate Thematic No thematic Source Chef Robert Villeneuve Evaluation

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Chocolate Mascarpone Mousse

Ingredients

  • 6 eggs
  • 6 Tbsp. (90 mL) unsalted butter*
  • 8 Tbsp. (120 mL) cocoa powder*
  • 8 Tbsp. (120 mL) icing sugar
  • Mascarpone cheese as needed
  • Icing sugar as needed

Preparation

  1. Separate the eggs. Whip egg whites into stiff peaks. Set aside.
  2. In the food processor, soften butter. Add cocoa and blend. Add icing sugar and blend. Add egg yolks one by one.
  3. Transfer the mixture to a bowl. Using a spatula, fold in egg whites. Reserve 4 Tbsp. (60 mL) chocolate mousse for chocolate hearts.
  4. Chocolate mousse and mascarpone cheese Mix remaining mousse with equal quantities of mascarpone cheese and icing sugar until thoroughly blended. Spoon chocolate mascarpone mousse into sherbet glasses.
  5. Top with 1 Tbsp. (15 mL) reserved mousse; draw a knife through it to make a heart. Refrigerate at least 3 hours.

Cook commentary

Preparation: 15 min
Marinating/Waiting: 3 h
Suggestion: Refrigerate 3 hours

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