Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream

Today, I've decided to make this delicious, decadent chocolate dessert for my dearest husband.  It's one of his favorite homemade desserts that I oftentimes make on the very day he's coming home from a long trip as a surprise sweet treat for him.  But today, it's even more special than that because it's our 8th year anniversary sharing our lives into "one"!  Having God as the Rock of our foundation, there's nothing in life any couple cannot overcome in marriage obstacles.  It has been a wonderful journey!  God's immeasurable grace and the riches of love that He pours in our relationship is so overwhelming and humbling.  And I look forward to spend the rest of my life with this wonderful man and to all eternity!  Even if it means making lots...and lots...of these chocolate desserts!  From the core of my heart, Happy Anniversary Mahal!!!

To save time, you can buy a store-bought whip topping for garnish and it's still delicious!

top this beauty with your homemade or store-bought whip topping and dust off some chocolate powder right before serving

Ingredients

1/2 cup whole milk
3 tablespoons sugar
1/4 teaspoon instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites


Cream:

1/4 cup mascarpone cheese, room temperature
2 tablespoons fresh squeezed orange juice
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon orange zest


For the mousse:  In a small saucepan over medium heat stir together the milk with the sugar and teh espresso powder until the milk is hot, but not boiling, and the sugar is dissoved.  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 whited and runt he blender on high until light, about 1 minute.  Transfer the mousse to 4 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 create heat explosions.  Place a towel over the top of the  machine, pulse a few times then process on high speed until smooth.


Yield:  4 servings

Recipe courtesy:  Giada De Laurentiis