Chocolate Mascarpone Mousse
Print Category Chocolate Thematic No thematic Source Chef Robert Villeneuve Evaluation
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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
- Separate the eggs. Whip egg whites into stiff peaks. Set aside.
- In the food processor, soften butter. Add cocoa and blend. Add icing sugar and blend. Add egg yolks one by one.
- Transfer the mixture to a bowl. Using a spatula, fold in egg whites. Reserve 4 Tbsp. (60 mL) chocolate mousse for chocolate hearts.
- 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.
- 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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