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Mascarpone Espresso Mousse recipe

Mascarpone Espresso Mousse.

Creamy, cinnamon-scented, melt-in-your-mouthespresso-flavored mousse — quite simply heaven on a spoon!

Recipe: Mascarpone EspressoMousse

1 1/2 teaspoons instant espresso granules
1/4 cup cold water
1 (1/2-ounce) envelope unflavored gelatin
1 cup (8 ounces) mascarpone cheese
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon
1 (1-ounce) square unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Additional whipped cream (optional), for garnish
Cocoa powder (optional), for serving
Chocolate shavings (optional), for serving

  • In a small saucepan, dissolve the espressogranules in water; sprinkle the gelatin over the mixture andcook on low heat until the gelatin dissolves; cool to room temperature.
  • In a medium mixing bowl, combine the cheese,sugar, and cinnamon; gradually add the chocolate and vanilla,beating with a wire whisk until well-blended. Gradually add thegelatin mixture and continue to beat until well-blended. Foldin the whipped cream.
  • Pour into a 6-cup serving bowl or individualdessert dishes; chill 2 to 4 hours.
  • If desired, top with additional whippedcream and sprinkle with cocoa or shaved chocolate before serving.

    Makes 8 servings.

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

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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  • Comments



    It isn t too often that  I use pre-made ingredients in the desserts we make, as I like making most everything from scratch.  This dessert includes not one, but two pre-made ingredients, Nutella and Biscoff cookies, both delightfully delicious on their own. Paired with an espresso mousse, this dessert becomes shamefully sublime and a top contender in the surreptitious world of guilty pleasures.


    Get this all-star, easy-to-follow Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream recipe from Giada De Laurentiis.

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