Description

This Mascarpone Chocolate Mousse is a rich and creamy dessert combining silky dark chocolate and smooth mascarpone cheese. Lightened with whipped heavy cream, this mousse has a luscious texture and deep cocoa flavor, perfect for elegant entertaining or a decadent treat. It is effortless to prepare, requiring no baking, just gentle folding and chilling.

Ingredients

Scale

Chocolate Base

200g dark chocolate (at least 60% cocoa), chopped

Mousse Mixture

250g mascarpone cheese
1/2 cup powdered sugar (adjust to taste)
1 tsp vanilla extract
A pinch of salt

Whipped Cream

1 cup heavy cream (chilled)

Optional Toppings

Whipped cream
Chocolate shavings
Cocoa powder
Fresh berries

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Instructions

Melt Chocolate: Place the chopped dark chocolate in a heatproof bowl over a pot of simmering water, stirring gently until completely melted and smooth. Remove from heat and allow to cool slightly to prevent curdling in the next steps.
Prepare Mascarpone Mixture: In a separate bowl, beat the mascarpone cheese together with powdered sugar, vanilla extract, and a pinch of salt until the mixture is smooth and creamy without lumps.
Combine Chocolate and Mascarpone: Carefully fold the cooled melted chocolate into the mascarpone mixture until fully incorporated, creating an even chocolate base for the mousse.
Whip Cream: Using a chilled bowl and beaters, whip the heavy cream until it holds soft peaks — not too stiff to maintain a light mousse texture.
Fold Whipped Cream: Gently fold the whipped cream into the chocolate-mascarpone blend in batches with a spatula, taking care not to deflate the mixture and preserving its airy consistency.
Portion and Chill: Spoon or pipe the mousse into individual serving glasses or bowls, smoothing the tops. Refrigerate for at least 2 hours, or until the mousse is fully set and chilled.
Serve with Toppings: Just before serving, garnish the mousse with optional toppings such as extra whipped cream, chocolate shavings, a dusting of cocoa powder, or fresh berries to add visual appeal and complementary flavors.

Notes

Ensure the melted chocolate has cooled slightly before mixing with mascarpone to prevent lumps.
Use chilled bowls and cream for best whipping results.
Folding is key to keep the mousse light and airy; avoid overmixing.
This mousse can be made a day ahead and chilled overnight for convenience.
Adjust powdered sugar quantity based on the sweetness of your chocolate and personal preference.