Chocolate Mascarpone Mousse
| Preparation: | 15 min |
| Marinating/Waiting: | 3 h |
| Cooking: | 0 min |
| Total: | 3 h 15 min |
servings
| Category: | Desserts |
| Subcategory: | Mousses - Puddings |
| Source: | Chef Robert Villeneuve |
Recipe 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.
Suggestion
Refrigerate 3 hours* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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