Tiramisu Chocolate Mousse Recipes

Steps:

• Crush cookies in a bag and set aside.
• Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
• Add boiling water and stir until gelatin is completely dissolved.
• Mix sugar and cocoa in large bowl.
• Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
• Pour in gelatin mixture and beat until well-blended.
• Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
• While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.
• Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
• Enjoy!

Steps:

• Combine espresso and butter in the top of a double boiler over simmering water.
• Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
• Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.
• Stir mascarpone cheese into marsala mixture.
• Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
• Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
• Fold half of whipped cream into cooled chocolate mixture.
• Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.