Friday, June 10, 2011
This recipe, obtained from the June volume of Bon Appetit magazine, is made using a chocolate mousse. It is absolutely divine with it's varied textures of fluffy mousse, cake like coffee flavored lady fingers, and the creamy marscapone cheese on top. This was a multi-faceted dessert to make but from start to finish, probably only took an hour. They did need to sit in the refrigerator a few hours to set.
If you are looking for a medium challenge in the kitchen and a dessert to impress your family or guests, this just might be the recipe for you.
P.S. As there were only three of us for dinner the night I served these, I was easily able to cut this recipe in half, making only 4 portions as opposed to the 8 the recipe below makes.
1 1/2 cups espresso or strong coffee
1/4 cup sugar
1 3/4 cups mascarpone cheese, divided
2 Tbsp. plus 1/2 cup sugar
1/4 tsp. vanilla extract
1/2 tsp. unflavored gelatin
4 large egg yolks
1 cup chilled heavy whipping cream, divided
6 oz. bittersweet chocolate (do not exceed 61% cacao), chopped, plus more for shaving
About 48 soft ladyfingers
Stir espresso and sugar in a small bowl until sugar dissolves; set aside.
Combine 1 cup mascarpone, 2 Tbsp. sugar, and vanilla in a small bowl and whisk to blend; cover and chill.
Place 1 Tbsp. water in a small bowl. Sprinkle gelatin over. Let stand until gelatin softens, 10-15 minutes. Whisk the remaining sugar, yolks, 1/4 cup cream, and 1/4 cup water in a medium metal bowl to blend. Place bowl over a large saucepan of boiling water (do not let bottom of bowl touch water) and whisk constantly until custard thickens and temperature reaches 160° on an instant-read thermometer, 3-4 minutes. Remove bowl; add gelatin mixture and whisk until dissolved, 15-20 seconds. Return bowl over water, add chocolate, and whisk until almost melted, about 30 seconds.
Set bowl in a large bowl of ice water and whisk until chocolate is melted and custard is cool, 5-6 minutes. Whisk in the remaining mascarpone. In another medium bowl, beat remaining 3/4 cup chilled cream until firm peaks form. Fold cream into custard in 2 additions to make a chocolate mousse.
Spread 1/4 cup chocolate mousse in bottom of each of eight 1-cup teacups or ramekins. Dunk ladyfingers in the espresso syrup and arrange in a single layer on top of the mousse, about 2 to 3 ladyfingers per cup. Repeat layering with chocolate mousse and soaked ladyfingers. Spread 2 Tbsp. mascarpone topping over ladyfingers. Garnish with chocolate shavings and serve.