Espresso Chocolate Mousse w/Mascarpone Cream

By Reen

Ingredients

• Mousse:
• 1/2 c. whole milk
• 3 Tb sugar
• 1/4 tsp instant espresso
• 1 c. bittersweet chocolate chips
• 3 lg egg whites
• Cream:
• 1/4 c. mascarpone cheese, room temp
• 1/2 c. whipping cream
• 2 Tb powdered sugar

Preparation

Step 1

For the Mousse:
In small saucepan over medium heat stir together ingredients. Stir until milk is hot but not boiling and sugar is dissolved.

Place the chips in the blender. Pour hot milk over chips and run blender on high until combined. Add egg whites and run blender on high until light (about 1 min) Transfer mousse to 4 serving cups. Cover with plastic wrap and place in refrigerator for about 3 hours


For Cream:
In bowl stir together mascarpone cheese until smooth. Add cream and powdered sugar. Whip until cream has soft peaks, about 1 min.