Tiramisu chocolate mousse

Tiramisu chocolate mousse


3 people made this

About this recipe: 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.

Chef John

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 (1)


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

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