This, like my usual chocolate mousse, is not technically mousse. But it's delicious and mousse-y, so close enough. I made this by whipping heavy cream and mascarpone to soft peaks with a bit of orange zest and extract. Then I folded in melted milk chocolate that I'd allowed to cool to about 100*F (that's basically body temperature, so if you stick your finger in and the chocolate doesn't feel warm or cold, you've got the right temperature) into cream and cheese mixture.
You can serve this right away, but it keeps perfectly in the fridge. I recommend making it before you start making the meal (it doesn't take long since you can whip the cream while the chocolate is melting--just keep an eye on the chocolate, you don't want it to burn), letting it chill, and serving it just before you eat.
To serve, I used an ice cream scoop to get nice even scoops and plopped them into tea cups. I topped the mousse with a sprig of basil--basil is a cousin of mint and is underused in sweet applications, which is a shame really as it's lovely with citrus and chocolate--and voila, a delicious, no cook, gluten free dessert.
You can serve this right away, but it keeps perfectly in the fridge. I recommend making it before you start making the meal (it doesn't take long since you can whip the cream while the chocolate is melting--just keep an eye on the chocolate, you don't want it to burn), letting it chill, and serving it just before you eat.
To serve, I used an ice cream scoop to get nice even scoops and plopped them into tea cups. I topped the mousse with a sprig of basil--basil is a cousin of mint and is underused in sweet applications, which is a shame really as it's lovely with citrus and chocolate--and voila, a delicious, no cook, gluten free dessert.
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