Chocolate Mascarpone Mousse With Bananas Food

CHOCOLATE MASCARPONE CREAM

Steps:

• Place mascarpone in a large bowl.
• Sift the sugar, cocoa, and cinnamon over the mascarpone then mix well.
• Stir in the Grand Marnier and mix until combined.
• Gently fold in 1/3 of the whipped cream, repeat 1/3 at a time.
• Spoon into 4 individual serving dishes and chill.

CHOCOLATE MASCARPONE MOUSSE

Steps:

• Melt chocolate chips in microwave. It takes about 1-2 mins,, in microwave on HIGH(1000W) to melt Chocolate.
• Keep on stirring chocolate on regular intervals. Cool melted chocolate at room temperature.
• Whip cream to medium soft peaks. Refrigerate till further use. You can use Whip Cool too.
• In a mixing bowl, add mascarpone and vanilla essence. Add melted chocolate and mix it thoroughly. Do not whip at high speed.
• Fold in cheese and chocolate mixture with whipped cream light hands using a silicone spatula.
• Serve in shot glasses/pastry bowls, tarts with grated chocolate/more whipped cream and berries.
• Refrigerate till the time of serving.

EASY FAUX CHOCOLATE MOUSSE

Steps:

• Mix mascarpone cheese, whipping cream, and vanilla extract in a bowl.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Fold melted chocolate into the mascarpone cheese mixture.
• Refrigerate until set, 1 to 2 hours.

CHOCOLATE MASCARPONE MOUSSE WITH BANANAS

Steps:

• Stir chocolate, 1/3 cup cream, 1/3 cup water and corn syrup in heavy medium sauce-pan over medium-low heat until chocolate melts and mixture is smooth. Let cool until just lukewarm, stirring occasionally, about 20 minutes. Whisk in rum, then mascarpone. Beat 1 cup cream in medium bowl until stiff peaks form. Fold cream into chocolate mixture in 2 additions.
• Peel and thinly slice 2 bananas on diagonal. Arrange 3 slices in each of eight 8- to 10-ounce goblets or coupes. Spoon mousse atop bananas, dividing equally. Cover and refrigerate at least 4 hours. (Can be made 1 day ahead; keep chilled.)
• Beat remaining 1 cup of cream in medium bowl until firm peaks form. Spoon or pipe cream decoratively atop each mousse. Peel and slice remaining banana. Garnish each mousse with banana slices.