Chocolate Mascarpone (or cream cheese) Mousse
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 8 servings, depending on size of serving vessel
 
ingredients:
  • 1½ cups (355 mls) heavy cream
  • 9 ounces (255 grams) good quality chocolate, (milk, semisweet, or bittersweet, your call) chopped
  • 1⅔ cups (390 mls) mascarpone cheese (I've made this using cream cheese instead of the mascarpone and it's just as good - use 1 bar plus ½ bar of cream cheese (12 oz), softened)
  • small pinch of nutmeg (optional)
directions:
  1. Place ½ cup of the heavy cream in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.
  2. Place the mascarpone (or cream cheese), the remaining cup of cream, and nutmeg in a bowl. Whip on low speed for 1 minute until the mascarpone mixture is loose. Do not over beat, as the mascarpone (if using cream cheese, it will be ok) will break. Mix about a quarter of the mascarpone mixture into the chocolate mixture to lighten it. Fold in the remaining mascarpone until well incorporated.
  3. Serve immediately as is, or refrigerate, covered, until you’re ready to assemble your pavlova(s) or serve to guests as is (in a pretty glass or bowl) at a later time. If you refrigerate it for a long time..the mousse will firm up. Do not beat it. Let it come to room temperature then stir it gently and serve.
Recipe by parsley sage sweet at https://parsleysagesweet.com/2010/06/29/pavlova-sweet-gooey-airy-oh-yeah/