Special Dessert Recipe: Mascarpone Espresso Mousse

Mascarpone Espresso Mousse

Ingredients:

• 1 1/2 teaspoons instant espresso granules
• 1/4 cup cold water
• 1 (1/2-ounce) envelope unflavored gelatin
• 1 cup (8 ounces) mascarpone cheese
• 1/4 cup powdered sugar
• 1/4 teaspoon ground cinnamon
• 1 (1-ounce) square unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• Additional whipped cream (optional), for garnish
• Cocoa powder (optional), for serving
• Chocolate shavings (optional), for serving

Cooking Procedures:

1. In a small saucepan, dissolve the espresso granules in water; sprinkle the gelatin over the mixture and cook on low heat until the gelatin dissolves; cool to room temperature.
2. In a medium mixing bowl, combine the cheese, sugar, and cinnamon; gradually add the chocolate and vanilla, beating with a wire whisk until well-blended. Gradually add the gelatin mixture and continue to beat until well-blended. Fold in the whipped cream.
3. Pour into a 6-cup serving bowl or individual dessert dishes; chill 2 to 4 hours.
4. If desired, top with additional whipped cream and sprinkle with cocoa or shaved chocolate before serving.

Makes 8 servings.