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Chocolate Mascarpone Mousse




Source of Recipe


Internet


List of Ingredients




5 ounces bittersweet chocolate, cut into
pieces
1/4 cup heavy cream
1/4 cup cream cheese, at room temperature
1 cup mascarpone cheese, at room temperature
2 large egg yolks, at room temperature
1/4 cup sugar
1 Pinch salt

To make the mousse, combine the chocolate
and cream in a heatproof bowl and place over
(but not touching) barely simmering water.
Heat, stirring occasionally, until melted,
smooth, and shiny. Remove from the heat.

In a large mixing bowl, beat the cream
cheese and mascarpone with an electric mixer
at medium to medium-high speed until soft
and creamy. Pause occasionally to scrape
down the sides of the bowl. On low speed,
beat in the chocolate mixture.

In another bowl, with clean beaters, whip
the egg yolks until frothy. Add the sugar
and salt and continue to beat on high speed
until the mixture is pale yellow and forms a
ribbon when the beaters are lifted.

With a rubber spatula or wooden spoon, mix
together the yolks and cheese mixture until
smooth. Cover and refrigerate until ready to
assemble the tiramisù. You should have about
2 cups mousse. (Served on its own, the
mousse will serve 4. The mousse may be made
ahead, covered, and refrigerated for up to 1
day.)



Recipe