Prep Time::5 mins
Cook Time::10 mins
Additional Time:: 2 hrs 30 mins
Total Time:: 2 hrs 45 mins
Servings::4
Yield::4 servings
Ingredients
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2 tablespoons brewed espresso
1 tablespoon unsalted butter
3 ½ ounces dark chocolate, broken into small pieces
2 tablespoons Marsala wine or rum (Optional)
2 egg yolks
4 teaspoons white sugar
2 tablespoons mascarpone cheese
¾ cup heavy cream
Directions
Combine espresso and butter in the top of a double boiler over simmering water.
Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.
Stir mascarpone cheese into marsala mixture.
Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
Fold half of whipped cream into cooled chocolate mixture.
Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.
Cook's Note
Pipe this mousse into a martini glass and dust with confectioner's sugar for an elegant presentation.