How do you make mascarpone chocolate mousse without lumps?

Lumps may result from melting your chocolate too quickly. A double boiler is a safe way to minimize this possibility. You can use the microwave to warm the chocolate in short bursts, but it's easier to overheat or burn it this way. Lastly, work with room temperature ingredients. They combine more easily than cold ones do.

Can you use chocolate chips in this recipe?

While you can melt chocolate chips, use a chopped bar of chocolate instead. That will melt much more easily. Chips container emulsifiers that help them retain their shape, so melting them will be a slightly longer process.

Can mascarpone be used like cream cheese?

In this recipe, cream cheese can be a substitution for the mascarpone. Note that cream cheese will yield a tangier flavor and slightly different texture. These two ingredients cannot be swapped in all recipes, though, as these cheese have different fat contents and qualities. They are not totally interchangeable.

Can I make mascarpone chocolate mousse ahead of time?

Yes. You can make this mousse up to a day in advance and store it covered in the refrigerator. For the best texture, let it sit at room temperature for 10–15 minutes before serving.

Mascarpone Chocolate Mousse (4 Ingredients, No Eggs)

Description

Make this chocolate mascarpone mousse in less than an hour with four simple ingredients. It's soft, creamy, and easy to dress up with some mixed berries, chocolate shavings, whipped cream, or all of the above!

Ingredients

Scale

140 grams/5 oz of chopped dark chocolate, between 50 and 60% cacao
8 oz (225 grams) mascarpone cheese, room temperature
¾ cup (185 grams) heavy whipping cream
Pinch of kosher salt

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Instructions

Bring mascarpone from refrigerator and set onto counter so it can warm to room temperature.
Make a double boiler over a stovetop burner using a small pot filled with a few cups of water and a heatproof bowl that can sit within the pot. Add the chopped chocolate and heavy whipping cream to the bowl in your pot. Once water is gently boiling in the pot, whisk the chocolate and heavy cream every minute or so until it’s smooth and all pieces of chocolate have melted into the mixture, 3-4 minutes.
Turn off burner and carefully remove bowl from pot - it will be hot.
Cover bowl and let it cool in the refrigerator for about half an hour.
Place room temperature mascarpone cheese and cooled melted chocolate into the bowl of a stand mixer fitted with a whisk attachment. Add salt and mix on low speed for a minute. Scrape down the bowl to ensure all ingredients are properly mixing together. Whip again for 30 seconds and then swipe your spatula around your bowl a few times to fully incorporate everything.
Divide mascarpone into separate small cups, jars, glasses - whatever you plan for serving them. Let them firm up a bit in refrigerator - about 30 minutes. If desired, top with whipped cream and shaved chocolate!

Notes

Please note that the nutritional information is an estimate and based on one serving of this recipe, which would yield approximately 4 servings.
Pro Tip: Use room temperature mascarpone for this recipe. In testing this mousse with cold mascarpone and cold cream, combining the ingredients was harder. Mascarpone has a tendency to split when mixed with other ingredients that are different temperature. If your mascarpone is very cold and heavy cream is room temperature, or vice versa, your mixture could break.

Prep Time: 15 minutes
Refrigerator Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1
Calories: 472 kcal
Sugar: 10.5 g
Sodium: 48 mg
Fat: 45.2 g
Saturated Fat: 28.4 g
Unsaturated Fat: 15.6 g
Trans Fat: 0.4 g
Carbohydrates: 14.2 g
Fiber: 2.3 g
Protein: 5.2 g
Cholesterol: 85 mg