Espresso Chocolate Mousse With Orange Mascarpone Whipped Cream Food

ANGEL FOOD CAKE WITH ESPRESSO MASCARPONE CREAM

Steps:

• Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture.
• Cut the angel food cake into 16 (1-inch thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with the cocoa powder and serve.

ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM

Steps:

• To make the mousse, in a small saucepan stir the milk together with the granulated sugar and the espresso powder over medium heat until the milk is hot, but not boiling, and the sugar is dissolved.
• Place the chocolate chips in a blender.
• Pour the hot milk over the chips. Run the blender on high until combined, just a few seconds, then add the egg whites and run the blender on high until light, about 1 minute.
• Transfer the mousse to 4 small serving cups. Cover with plastic wrap and refrigerate until firm, about 3 hours.
• To make the mascarpone whipped cream, in the bowl of an electric mixer stir together the mascarpone and the orange juice until smooth.
• Add the cream, confectioners' sugar, and orange zest.
• Whip until the cream forms soft peaks, about 1 minute.
• Spoon a dallop of whipped cream onto each mousse and serve.

ESPRESSO MOUSSE

Steps:

• In a small bowl, sprinkle gelatin over 2 tablespoons water. In a medium bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until pale, about 1 minute.
• In a small saucepan, heat 1 cup cream and espresso powder over medium until warm, stirring occasionally with a silicone spatula. Gradually whisk warm cream mixture into egg mixture until combined, then return to saucepan. Stirring constantly, cook over medium until mixture thickens, about 8 minutes. Transfer to a bowl and whisk in gelatin mixture. Press plastic wrap onto surface of espresso mixture and let cool completely (do not refrigerate), about 45 minutes.
• In a large bowl, using an electric mixer, beat 1 cup cream until soft peaks form. With a spatula, gently fold cream into espresso mixture. Divide among six 4-ounce containers. Cover and refrigerate until set, 1 hour (or up to 1 day). Before serving, whisk 1/2 cup cream and confectioners' sugar until soft peaks form. Top mousse with whipped cream and sprinkle with cocoa powder, if desired.

MASCARPONE MOUSSE

Steps:

• Prepare a double boiler. Whisk the egg yolks and sugar over the double boiler until lightened and fluffy and the mixture reaches 140 degrees F.
• Transfer to a mixer bowl. Whip on medium-high with the whisk attachment until cooled and lightened in color, 4 to 5 minutes. Whip in the mascarpone. Add the liqueur, vanilla and salt, mixing until smooth. Add the heavy cream on low speed and blend. Scrape the bowl and whisk and then whip on medium speed until medium peaks form. Chill until ready to use.

ESPRESSO CHOCOLATE MOUSSE WITH MASCARPONE WHIPPED CREAM-GIADA

Steps:

• For the mousse:
• 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.
• 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.
• Transfer the mousse to 4 small serving cups.
• Cover with plastic wrap and refrigerate until firm or about 3 hours.
• For the cream:.
• 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.
• Mix the cream, marscarpone,vanilla and powdered sugar and whip together with a mixer until light and fluffy.

ESPRESSO MASCARPONE CREAM

Steps:

• Bring cream to a simmer.
• Remove from heat, stir in espresso powder and confectioner's sugar.
• Transfer to bowl and cool slightly.
• Whisk in mascarpone.
• Refrigerate until ready to use.

CHOCOLATE ESPRESSO MOUSSE

Steps:

• Melt the chocolate with 2/3 cup cream and liqueur, if used, in heavy saucepan over low heat or in the top of a double boiler over barely simmering water, stirring till smooth.
• Cool to room temperature.
• With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff.
• Fold a small amount of whipped cream into the cooled chocolate.
• Fold this mixture back into the remaining cream till smooth.
• Spoon into 8-10 wine glasses or dessert bowls.
• Chill at least one hour before serving.
• Garnish with fresh whipped cream, strawberry, raspberry or orange slices.