Yes to Yummy

Chocolate Mousse Tiramisu

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What to do when one of your containers of mascarpone goes missing on your way back from Trader Joe’s? Replace it with leftover chocolate mousse. My best improvisation of 2017.

Adapted from this recipe

Ingredients

Prep Time
Cooking Time
Total Time
Yield 12 servings

FOR THE CHOCOLATE MOUSSE:

6 ounces of dark chocolate, finely chopped

3 egg whites

1/3 cup of sugar

2 cups of heavy whipping cream

1 teaspoon of vanilla extract

Pinch of salt

FOR THE TIRAMISU:

6 egg yolks

2/3 cup of sugar

2/3 cup of whole milk

1 cup of heavy cream

2 8 oz containers of mascarpone cheese

1/4 cup of strong coffee, cooled

2 tablespoons of rum

6 ounces of mixed ladyfingers (vanilla and chocolate)

Directions

FOR THE CHOCOLATE MOUSSE:

In a small saucepan, melt the chocolate, stirring to prevent burning. Set aside and let cool to room temperature without solidifying.

In a medium bowl, beat the egg whites to soft peaks. Add the sugar and beat until stiff peaks form. Set aside.

In a large bowl, beat the heavy cream until stiff peaks form. Be careful not to over-beat, or else you’ll wind up with butter.

Fold the egg whites into the saucepan with the cooled chocolate. Then, fold the egg white/chocolate mixture into the whipped cream. Go slowly. Once no streaks of white remain, fold in the vanilla and salt. Set aside.

TIP: Save the yolks from the eggs you separated. You’ll use them in the tiramisu!

FOR THE TIRAMISU:

In a medium saucepan, whisk together the egg yolks and sugar. Add the milk and bring to a boil over medium heat, whisking constantly. Let boil for a minute, then immediately remove from the heat. Pour into a heatproof dish, cover with plastic wrap, and let cool in the fridge for an hour.

Once the hour has elapsed, fold in the mascarpone. Set aside.

In a large bowl, beat the heavy cream to stiff peaks. Set aside.

In a measuring cup, combine the coffee and rum. Place the ladyfingers in a large shallow baking dish. Slowly pour the coffee/rum mixture over them and gently toss to combine. Totally okay if things get a bit mushy or a few ladyfingers break. Let sit for a few minutes before proceeding.

Place a layer of ladyfingers (about half of them) on the bottom of a deep baking dish or other large serving vessel. Top with half of the mascarpone, then half the chocolate mousse, then half the whipped cream. Repeat with the remaining ladyfingers, mascarpone, mousse and cream. Dust the top with cocoa powder.

Let chill in the fridge for 6 hours or overnight, then serve!


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