I was going to make a plain mascarpone mousse (is there such a thing?) but the majority of the recipes I stumbled across had ricotta, which I detest the texture of unless it’s hidden under layers of cheese and tomato sauce. In my searches, I found this, which sounded wonderful, and went very well with some early strawberries.  The original recipe didn’t call for the folding in of whipped cream, but I found it too dense (very early on in the taste testing) and so I added it before chilling overnight.

Ingredients:

• 1/2 c. sugar
• 1/3 c. sifted unsweetened cocoa (this is regular Hershey’s cocoa, btw)
• Pinch of salt
• 2 tsp. espresso powder dissolved in 2 tsp cold water (or 3 tsp REALLY strong coffee, since I’m too cheap to spring for espresso powder)
• 1 Tbs rum
• 8 oz. mascarpone
• 1/2 c. whipping cream

Combine sugar, cocoa, and salt. In another bowl, combine coffee, rum, and marscapone. Slowly beat in sugar mixture first on low, then on medium, scraping down sides, until mixture is very smooth. Set aside.  Whip cream until stiff peaks (turn it into whipped cream, but not butter!) Fold in gently but thoroughly.  Chill at least three hours.

This entry was posted on Tuesday, April 8th, 2008 at 6:44 pm and is filed under fast, sweets. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.