Chocolate Mousse with Orange Marcarpone Whipped Cream


  • 1 cups whole milk
  • 6 tablespoons sugar
  • 1/2 teaspoon instant espresso powder
  • 2 cups bittersweet chocolate chips
  • 6 large egg whites
  • 1/2 cup mascarpone cheese, room temp
  • 1/4 cup fresh squeezed orange juice
  • 1 cups whipping cream
  • 1/4 cup powdered sugar
  • 2 teaspoons orange zest


  • Mousse: In a saucepan over medium heat, mix together milk, sugar, espresso powder until hot but not boiling and the sugar is dissolved. Place the chips in a blender.
  • Pour the milk mixture over the chips in the blender and run on high until combined, a few seconds. Add the egg whites and run the blender on hight until light, about 1 minute. Transfer the mousse to 12 small serving cups. cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
  • Cream: In an electric mixer bowl, mix the mascarpone and orange juice until smooth. Add cream, powdered sugar and zest. Whip until soft peaks, 1 minute or so. Do this process just before serving the mousse.


  • SOURCE: Adapted from Giada

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