Espresso Chocolate Mousse With Orange Mascarpone Whipped Cream Recipes

Steps:

• For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
• *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
• For the Cream: In the bowl of an electric mixer, stir together the
• mascarpone cheese and the orange juice until smooth. Add the cream,
• powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• To make the mousse, in a small saucepan stir the milk together with the granulated sugar and the espresso powder over medium heat until the milk is hot, but not boiling, and the sugar is dissolved.
• Place the chocolate chips in a blender.
• Pour the hot milk over the chips. Run the blender on high until combined, just a few seconds, then add the egg whites and run the blender on high until light, about 1 minute.
• Transfer the mousse to 4 small serving cups. Cover with plastic wrap and refrigerate until firm, about 3 hours.
• To make the mascarpone whipped cream, in the bowl of an electric mixer stir together the mascarpone and the orange juice until smooth.
• Add the cream, confectioners' sugar, and orange zest.
• Whip until the cream forms soft peaks, about 1 minute.
• Spoon a dallop of whipped cream onto each mousse and serve.

Steps:

• Whisk yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute. Set bowl over a pan of simmering water; whisk until an instant-read thermometer registers 160 degrees and mixture is thickened, about 3 minutes.
• Remove from heat; whisk in cocoa, cheese, espresso, vanilla, and salt. Refrigerate in an airtight container until cold, 30 minutes (or up to 2 days).
• Beat cream with an electric mixer until soft peaks form. Top each serving of pudding with whipped cream. Garnish with candied orange peel, if desired.

Steps:

• Prepare a double boiler. Whisk the egg yolks and sugar over the double boiler until lightened and fluffy and the mixture reaches 140 degrees F.
• Transfer to a mixer bowl. Whip on medium-high with the whisk attachment until cooled and lightened in color, 4 to 5 minutes. Whip in the mascarpone. Add the liqueur, vanilla and salt, mixing until smooth. Add the heavy cream on low speed and blend. Scrape the bowl and whisk and then whip on medium speed until medium peaks form. Chill until ready to use.