Mocha Mascarpone Mousse

We all have our food indulgences. For Paul, it is a perfectly seared steak. For me, it is a custardy coffee dessert. This incredibly easy mousse recipe adapted from Gordon Ramsey, uses mascarpone cheese as a brilliant shortcut to avoid messing with egg whites. Somewhere between a classic mousse and an airy cheesecake, this Mocha Mascarpone Mousse is a crowd favorite. If you find the coffee and chocolate combination stuck on the brain, check out two of our other favorites:  Mexican Chocolate Custard Cake & Black Fudge Pudding Cakes.

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Yield: Serves 4


  • 4 ounces semi-sweet chocolate chips
  • 5 tablespoons cooled espresso/strong coffee
  • 3 tablespoons powdered sugar
  • 1/2 cup mascarpone
  • 2/3 cup whipping cream
  • 1/2 teaspoon vanilla
  • Pinch of kosher salt


  1. In a stand-mixer or hand-held mixer, whip the cream until stiff peaks form. Transfer the whipped cream to a large mixing bowl and clean the mixer/beater for reuse. Set aside the whipped cream for latter use.
  2. Melt the chocolate, you can use a double boiler on the stove or just microwave for about 1 minute and stir to melt.
  3. Add the melted chocolate to the empty stand-mixer bowl, add the espresso, sugar, mascarpone, vanilla, and salt. Whisk for 1-2 minutes until the ingredients are well combined and the mixture has a nice sheen.
  4. Gently fold the whipped cream into the mascarpone mixture, until no more unmixed white pockets of cream remain.
  5. Pour into individual serving dishes, refrigerate covered. Allow to set for a few hours for optimal texture.  Serve cold with extra whipped cream.


Look for mascarpone near the refrigerated imported cheese section of your grocery.  Once opened, I find it doesn’t keep long, add it to rice puddings or homemade whipped cream.