Espresso Chocolate Mousse With Mascarpone Whipped Cream-giada

Total Time: 10 mins Preparation Time: 7 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1/2 cup whole milk
• 3 tablespoons sugar
• 1/4 teaspoon instant espresso powder
• 1 cup bittersweet chocolate chips
• 3 large egg whites
• 1 pinch salt
• 1/4 cup mascarpone cheese, room temperature
• 1/2 cup whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract

Recipe

• 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.