Simple dessert combines chocolate, cheese, espresso

December 12, 2012|Scott Anderson | Culinary Passion

This is the ultimate decadent chocolate mousse that is so simple to make. If you have a mixer or a strong arm for mixing then this recipe will be a breeze to prepare.

The key is to use the best mascarpone cheese you can find, and in my opinion, of course, the best comes from Wisconsin. You can usually find Wisconsin mascarpone in your grocery store, and its consistency is similar to cream cheese, but with sweeter, creamy note.

In addition, you need to find the best semi-sweet dark chocolate to melt. I prefer something no more than 60-percent cacao. Anything darker and the mousse might have a deeper bitter note.

Lastly, I prefer Nespresso Arpeggio espresso for the additional flavor boost to the mousse. Arpeggio is from Central and South American Arabica's and has an intense cocoa and roasting note that compliments the semi sweet dark chocolate.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Chocolate espresso moussecarpone

1 pound semi-sweet chocolate

1 pound mascarpone cheese

1 capsule Nespresso Arpeggio, brewed  1.7 ounce), (See cook's note)

Bring mascarpone cheese to room temperature for about 30 minutes. Place in a mixing bowl and cream on low speed for 2 minutes. After 2 minutes, drizzle coffee into the mascarpone and continue mixing until fully incorporated.

While mascarpone is creaming, melt chocolate over a double boiler, making sure no water gets into the chocolate and seizes it. Gently fold it into itself and when creamy, pour into mixing bowl and continue mixing until the mousse has a uniform color. Stop mixing, scrape bowl and then continue mixing for an additional minute.

At this time it's a perfect consistency to be used as a ganache, and spread on cake, cupcakes, poured into piecrust for filling.

If you wish to make truffles, simple refrigerate overnight, then scoop with a small cookie or muffin scoop, roll in hands gently, to form round ball and then into powdered sugar, cocoa, chopped nuts or coconut. Refrigerate when done, and you have a really nice, easy dessert for the holidays.

Cook's note:  If you do not have Nespresso coffee then use your favorite brand of dark coffee or espresso. Keep the liquid to around 2 ounces for the best consistency.

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