Tiramisu chocolate mousse

    2 hours 45 min

    Pipe this mousse into a martini glass and dust with icing sugar for an elegant presentation. Or use it to top chocolate cupcakes or as part of a chocolate mousse cake.

    3 people made this

    Serves: 4 

    • 2 tablespoons brewed espresso
    • 1 tablespoon unsalted butter
    • 100g dark chocolate, broken into small pieces
    • 2 tablespoons Marsala wine or rum (optional)
    • 2 egg yolks
    • 15g caster sugar
    • 2 tablespoons mascarpone cheese
    • 180ml whipping cream

    Prep:30min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr45min 

    1. Combine espresso and butter in the top of a double boiler over simmering water.
    2. Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
    3. Combine Marsala wine, egg yolks and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.
    4. Stir mascarpone cheese into Marsala mixture.
    5. Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
    6. Whip cream in a bowl until soft peaks form, 2 to 3 minutes.
    7. Fold half of whipped cream into cooled chocolate mixture.
    8. Fold second half of whipped cream into chocolate mixture. Cover with cling film and chill for at least 2 hours.

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    Reviews in English (15)


    Not a mousse. A very rich cream. I should've known from the lack of egg whites. The air incorporated during the whisking of the egg yolks & sugar is totally insufficient to give the end product a light texture. Great as a cake topping or filling as suggested but a misleading title.  -  26 Sep 2016


    Oh Wow! Really a divine confection! If you are intimidated by this recipe, watch the accompanying video. Made a pourable version to top Marty Fries' Tiramisu Cheesecake on this site. SUGGESTIONS/SUBSTITUTIONS: To make this recipe pourable, test the temp of the chocolate mixture with a (clean) finger. When it feels neither hot nor cold to the touch fold in the whipped cream - instead of waiting until it's room temperature. Also, because I didn't have any rum/wine on hand, I used chocolate liqueur instead. Chef John is an amazing teacher - entertaining AND thorough.  -  07 May 2012  (Review from Allrecipes US | Canada)


    This is really good. I might've made the coffee a bit too strong, so I won't make it as strong next time. Also replaced the marsala with brandy. Used the mousse as frosting for chocolate cupcakes. Absolutely incredible! Filled the cupcakes with cream cheese mousse (4 oz of cream cheese at room temperature, 1/4 c powdered sugar, 3/4 tsp vanilla extract, 1/2 c chilled heavy cream. Beat the cream cheese, sugar and vanilla until light and fluffy. Beat the heavy cream in another bowl until peaks form. Fold whipped cream into the cream cheese mixture. Cover and refrigerate for at least an hour.)  -  04 Dec 2012  (Review from Allrecipes US | Canada)

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