Tips: Mascarpone, a soft, rich Italian cream cheese, is available
in specialty stores and some upscale markets. An American brand
I've used, with excellent results, is BelGioiso, produced in Denmark,
Wisconsin. This is quick to make, but it must chill at least three
hours before serving (overnight is fine, too). You'll need a powerful
hand-held electric mixer to make this (or use a stand mixer with
a whisk beater). This doesn't freeze, but it will keep three or
four days in the refrigerator.
- 1/2 c. sugar
- 1/3 c. sifted
or strained Dutch process unsweetened cocoa powder
- Few grains salt
- 1 Tbsp. cold water
- 1 Tbsp. EACH amaretto
- 8 ozs. mascarpone
- 2/3 c. cold heavy
Toasted, cooled, sliced almonds
Good-quality chocolate syrup
In large bowl,
combine sugar, cocoa powder, and salt. By hand, stir to blend
well, pressing out as many lumps as possible.
Add water, liqueurs,
and mascarpone. With mixer, beat at low speed to mix. Gradually
increase speed to high until mixture is well-combined and smooth.
Scrape bowl and beater(s) frequently with rubber spatula.
All at once, add
cold heavy cream. Beat at low speed just till incorporated. Scrape
bowl and beater(s) well. Increase mixer speed to high; beat mousse
only until soft peaks form (this should take just a few seconds
at high speed). Do not overbeat. Pile mousse into medium, nonreactive
bowl or container. Cover container with a layer of paper towelling,
then cover tightly with plastic wrap (the paper towelling absorbs
any condensation that forms and would otherwise drip into the
mousse). Chill at least three hours before serving.
To serve: Place
2 or 3 small scoops of mousse in center of each small dessert
plate (I use a one-inch diameter cookie scoop, and I use three
scoops per plate). Surround the scoops with toasted, cooled, sliced
almonds. Drizzle with a small amount of good-quality chocolate
6-8 very rich
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