- 1/2 cup whole milk
- 3 tbsp. granulated sugar
- 1/4 tsp. instant espresso powder
- 1 cup bittersweet chocolate chips
- 3 large egg whites
- 1/4 cup mascarpone cheese, at room temperature
- 1/2 cup heavy cream
- 2 tbsp. freshly squeezed orange juice
- 2 tbsp. confectioners' sugar
- 1 tsp. grated orange zest
To make the mousse, in a small saucepan stir the milk together with the sugar and and the espresso powder over medium heat until the milk is hot, but not boiling, and the sugar is dissolved.
Place the chocolate chips in a blender. Pour the hot milk over the chips. Run the blender on high until combined, just a few seconds, then add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to for 4 small serving cups. Cover with plastic wrap and refrigerate until firm, about 3 hours.
To make the mascarpone whipped cream, in the bowl of an electric mixer stir together the mascarpone and the orange juice until smooth. Add the cream, confectioners' sugar and orange zest. Whip until the cream forms soft peaks, about 1 minute. Spoon a dollop onto each mousse.
Note: I changed the whipped cream recipe a little. I used Grand Marnier instead of orange juice and agave nectar instead of confectioners' sugar.