Mascarpone Espresso Mousse

Mascarpone Espresso Mousse

prep time

minutes
cook time

minute
servings
6

Ingredients











Cooking Instructions

1

In small saucepan, dissolve espresso granules in water; sprinkle gelatin over and warm on low heat until the gelatin dissolves; cool to room temperature.


2

In medium mixing bowl, combine cheese, sugar, and cinnamon; gradually add chocolate and vanilla, beating with wire whisk until well blended. Gradually add gelatin mixture and continue to beat until well blended. Fold in whipped cream. Pour into 6-cup serving bowl or individual dessert dishes; chill 2 to 4 hours. If desired, top with additional whipped cream and sprinkle with cocoa or shaved chocolate before serving.


*Strong brewed coffee or coffee granules may be substituted for the espresso granules.


Ingredients











Cooking Instructions

1

In small saucepan, dissolve espresso granules in water; sprinkle gelatin over and warm on low heat until the gelatin dissolves; cool to room temperature.


2

In medium mixing bowl, combine cheese, sugar, and cinnamon; gradually add chocolate and vanilla, beating with wire whisk until well blended. Gradually add gelatin mixture and continue to beat until well blended. Fold in whipped cream. Pour into 6-cup serving bowl or individual dessert dishes; chill 2 to 4 hours. If desired, top with additional whipped cream and sprinkle with cocoa or shaved chocolate before serving.


*Strong brewed coffee or coffee granules may be substituted for the espresso granules.


Light and flavorful without being too sweet.
posted by sroberts on 4/22/2016
Tagged in: Dessert Mascarpone

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