Chocolate mascarpone mousse cake

Chocolate mousse is one of my very favorite desserts. So far I have tested 2 recipes and both turned out just perfect!
One of the recipes is more classic, I guess, as it includes egg yolks and gelatin.
But today I would like to share the other one, which calls for mascarpone cream cheese, chocolate and corn syrup.
The recipe is easy and quick, and the best part is that you may eat the mousse just as it is – served in small cups, garnished with shredded chocolate or strawberries, or you may use the mousse to prepare a cake.
I was too lazy to bake cake layers, and for the first time in my life I bought ready baked from the store, softened them with some flavored coffee and added the mousse between the layers. The cake was super delicious, nothing fancy, of course, but it is definitely better than the cheap cakes they sell on every corner.
Another option is to make an improvised chocolate mousse tiramisu, with coffee lady fingers, served in a cup or in the shape of a cake. Just use your imagination and have fun while you cook!

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Ingredients:
For the mousse:
180 grams ( 6.5 oz) chocolate (dark chocolate is preferable, but you could mix half milk and half dark)
50-70 ml. corn syrup
500 ml (17.5 oz) whipping cream

3 table spoons powder sugar
250 grams (9 oz) mascarpone cheese
For the cake:
Ready made cake layers
1 cup of freshly brewed coffee (sweetened)
1 cup of strawberries (cut in half)
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Prepare two large bowls and one small saucepan.
From the whipping cream take out 2-3 table spoons and place them in one of the bowls. To that add the mascarpone cheese. Beat them together with a mixer until smooth.
Place 100 ml. from the whipping cream in the saucepan. Add corn syrup and the chocolate and cook on low heat until the chocolate melts.
Set aside to chill as you stir the mixture occasionally.
Place the rest of the whipping cream in the second bowl and beat for a couple minutes. Add the sugar and beat until stiff peaks form.
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Mix together with a mixer or rubber spatula the chilled chocolate mixture and the mascarpone mixture.
Add the whipped cream and mix gently with a rubber spatula until well combined. The mousse will seem а bit liquid at first, but if you let it stay in the fridge for a few hours it will thickens.
You may eat the mousse (1) just as it is or you may prepare a quick small cake (2) using the mousse for creme for the layers.
1) Fill in a couple of individual cups and place them in the fridge for at least an hour. Serve cold, straight from the fridge.
2) For the cake you will need sweetened coffee, ready make cake layers and the mousse.
Place onе layer on a cake stand. Sprinkle a little bit of the coffee over the layer, then spread one layer of the mousse. Place another layer on top of the mousse (without pressing) and syrup it with coffee. Repeat these steps until your cake is the desired height and size, or your mousse and layers are up.
Chocolate mousse cake (1 of 1)

You may top it with some fresh fruits – strawberries, blueberries, bananas or other.

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4 thoughts on “Chocolate mascarpone mousse cake

  1. Any chance the corn syrup could be replaced by honey or maple syrup (I know the taste would change, but that doesn’t bother me) ? Thanks!

    Also – do you have a recipe here on your blog that would fit the “ready made cake slices” bill?

    Thanks!

    Great photos! Great blog!

    • Thanks Sophie! Yes, you could absolutely replace the corn syrup with honey. I think maple syrup is a bit thinner, so I worry that the mousse will not thicken enough.
      I am sure that this chocolate mascarpone mousse will go perfectly with this chocolate cake layers. Feel free to adjust the quantity, depending on the size of the cake you are making. You could also prepare the layers a bit thinner (they are thick, as it can be seen from the pictures).
      Or, the other option is to prepare the “cake” in a trifle glass bowl and use store bought biscuits (soaked in coffee or syrup) instead of cake layers.
      Let me know if you go for the recipe! I will love to hear what you think!

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