Espresso Chocolate Mousse With Mascarpone Whipped Cream-Giada – a delicious recipe with Mousse, milk, sugar, espresso powder, bittersweet chocolate chips, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the mousse:
2
In a small saucepan over medium heat, stir milk and sugar together and add the espresso powder, cook until the milk is hot but not boiling. Place the chocolate chips in blender.
3
Pour the hot milk over the chips. Run the blender on high until well combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute.
4
Transfer the mousse to 4 small serving cups.
5
Cover with plastic wrap and refrigerate until firm or about 3 hours.
6
For the cream:
7
Hold off on making the cream until the mousse is set so that you can add it on at the last minute before serving. Or store it in the fridge.
8
Mix the cream, marscarpone,vanilla and powdered sugar and whip together with a mixer until light and fluffy.
562
kcal
Calories
35
g
Fat
48
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Mousse, 1/2 cup whole milk, 3 tablespoons sugar, 1/4 teaspoon instant espresso powder, and more.
Yes, Espresso Chocolate Mousse With Mascarpone Whipped Cream-Giada falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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