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Chocolate Mascarpone Mousse
The deep, dark appeal of this 5-minute marvel was enough to have my neighbor, Eugene, talking to himself at the table. Servings should be small. Use a teaspoon to shape two or three small scoops of the delicate mousse on chilled plates, or spoon mixture into demitasse cups and chill. Garnish with toasted sliced almonds.
1/2 cup sugar
1/3 cup sifted Dutch process or other unsweetened cocoa
Pinch of salt
2 teaspoons powdered espresso dissolved in 2 teaspoons cold water
1 tablespoon rum
8 ounces mascarpone
1/2 cup toasted and cooled sliced almonds
In a large bowl, combine sugar, cocoa and salt. Combine espresso powder, water and rum, stir till smooth, and add to mascarpone. With mixer beat first at low speed then at medium, scraping bowl with spatula, until mixture is very smooth. Chill for at least 3 hours or overnight. Serve as above, well chilled, garnished with almonds. Serves 6 to 8.
Wednesday, July 14, 1999
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