Chocolate Mascarpone Mousse

I love a good chocolate mousse though usually find them too rich to eat much of. This mousse, made with mascarpone, dark chocolate and Grand Marnier was outstanding but I would probably make a traditional mousse instead of the mascarpone mousse next time. I did have some problems making the mousse. It completely broke apart at a couple of different points. It’s times like these that I appreciate my culinary training and can usually figure out a way to salvage a disaster without a complete do over.

I made half of the original recipe (below) and it was plenty.

From: Daring Bakers, June 2010 Challenge


  • 1 1/2 cups heavy cream
  • grated zest of one lemon
  • 9 oz dark chocolate (72%), chopped*
  • 1 2/3 cup mascarpone
  • pinch of nutmeg
  • 2 tablespoons Grand Marnier


Pour half cup of the heavy cream and lemon zest into a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool. [I heated the chocolate too aggressively and it separated. Luckily I was able to save it by blending it in the food processor … crisis 1 averted!]

IMG_9599.JPG IMG_9600.JPG

Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone turns creamy. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK) [I overbeat the mascarpone after adding the Grand Marnier and it turned to something like butter with a lot of liquid draining out of it. It was pretty gross. But saved this mousse yet again … I put the cheese in a strainer and pressed the rest of the liquid out. I then added the Grand Marnier back in and proceeded … crisis 2 averted! Success delicious success!]

Mix about 1/4 of the mascarpone into the chocolate. Fold in the remaining mascarpone until well incorporated.


* I used super dark 72% chocolate as the recipe called for but with this dark of a chocolate, it breaks apart when melting very easily. I think you would have an easier time of working with the chocolate and still have a knock out fantastic flavor and texture by using a semi sweet chocolate.

2 thoughts on “Chocolate Mascarpone Mousse

  1. Pingback: Creme Anglaise | My Luscious Temple

  2. Pingback: Black Forest Pavlovas: Chocolate Pavlovas with Chocolate Mascarpone Mousse and Poached Cherries | My Luscious Temple

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