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Tiramisu Chocolate Mousse

by Steph Cozza

Ingredients

for 8 servings

Crust

  • 36 chocolate sandwich cookies, crushed

Mousse

  • 1 envelope unflavored gelatin
  • 3 tablespoons
    espresso, brewed, cold
  • 1 tablespoon
    rum, cold
  • ⅓ cup
    water, boiling (80 mL)
  • 1 cup
    sugar (200 g)
  • ⅔ cup
    dark chocolate powder (80 g)
  • 2 cups
    heavy cream, cold (470 mL)
  • 2 teaspoons
    vanilla extract

Topping

  • 8 oz
    whipping cream (235 mL)
  • 8 oz
    mascarpone cheese (225 g)
  • 4 tablespoons
    powdered sugar

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Preparation

  1. Crush cookies in a bag and set aside.
  2. Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
  3. Add boiling water and stir until gelatin is completely dissolved.
  4. Mix sugar and cocoa in large bowl.
  5. Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
  6. Pour in gelatin mixture and beat until well-blended.
  7. 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.
  8. 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.
  9. Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
  10. Enjoy!
 

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