The flavor of tiramisu without all the pesky layering, and perfectly portioned for a gorgeous individual dessert: World, meet my Cheat’s Tiramisu Mousse!
To be quite honest, my sister in law is the Tiramisu person in our family, so I never bothered to learn how to make a proper one. But I AM the champion of lazy-ish cheat’s recipes – recipes that make a certain dish in a ridiculously easy but still perfectly delightful way. So here we are.
Instead of using raw eggs and any kind of complicated method, I simply use mascarpone along the heavy whipping cream to add volume and stability, and some melted chocolate and strong espresso for flavor and color. It’s done in 10 minutes and then chills in about 20. What are you waiting for?!
Ah yes… Let’s put on some music.
Definitely turn up the music for this one. And I have a good one!
I suppose this is a dessert that works quite well for a romantic dinner at home (it doesn’t have to be Valentine’s Day, and if you’re as strange a couple as we are, you’ll purposefully celebrate a day late – perks include half price chocolate and flowers). That’s why I picked one of my favorite Valentine’s Day albums. It’s a little different and one of my favourite extended family members arranged a couple of the songs, it really is near and dear to my heart ❤️
Now let’s make some Tiramisu Chocolate Mousse!
The first thing I do when I make this is make sure I have enough clean individual jars or ramekins about. This fits perfectly into four 200ml, but I used a few smaller and larger ones to have 5 for a better photo. Ahem.
Then, brew a strong espresso doppio and take away 2 tablespoons for the mousse. Drink the rest so you can sing better to the music, please note this triggers big second hand embarrassment in any children over the age of 5 you may have.
I melt the chocolate in a small saucepan with the espresso and a touch of cream to keep it smooth. But make sure to melt it over medium-low heat only, or it will split and curdle and you’ll have to start all over. Set this aside to cool for 8-10 minutes (stick to the timing, or the mousse will not work out).
The next step is to rinse a stainless steel bowl with ice-cold water and dry it really well. If you don’t have a stainless steel bowl, well, get one 😉 or use a ceramic one, but it may be a bit more difficult to get a stable mousse.
Into the bowl go well-chilled heavy whipping cream, mascarpone and icing sugar, then use an electric mixer to whip it to very soft peaks. Drizzle in the cooled melted chocolate (it should still be pourable, but considerably cooled down) while whipping on high speed.
Keep on whipping on high speed JUST until the mix is thick and fluffy, like a cozy duvet you might want to snuggle with, and the gnarly ridges stay put when you stop mixing. You won’t be able to invert the bowl without the mousse sliding out, so don’t wait for that test to work. Unless you’re really into washing your hair, ask me how I know…
But really, be cautious and don’t overwork the mousse. If you do, it will split like a bad relationship.
If you fancy yourself a Blue Peter Badge for excellent effort, then scrape any remaining melted chocolate mix out of the saucepan and swirl through the mouse with a cocktail stick. Finally spoon the mousse into your serving vessels, and refrigerate for 20 minutes or up to a few hours.
Final touches: The garnish.
Right before serving this up, I garnish with a few dollops of whipped cream (I know, the sheer decadence), grated chocolate and serve with shop-bought ladyfingers.
And yes, shop-bought ladyfingers are more than acceptable.
All that’s left to do now is relishing in the ooohs and aaahs over dessert, whilst hiding the fact that you spent a mere 10 minutes on preparing it. Just hope nobody slipped Veritaserum into yours…
Cheat’s Tiramisu Chocolate Mousse
- 2 tablespoons strong brewed espresso
- 300 ml whipping cream (1 1/4 cups)
- 75 g dark chocolate (2 1/2oz)
- 125 g mascarpone (2/3 cup)
- 50 g icing sugar (1/2 cup)
- Ladyfingers, extra cream and cocoa powder, to serve
- Place the coffee, 60ml (1/4 cup) of the cream and the chopped chocolate in a small saucepan over medium heat and stir until melted and smooth. Allow to cool for 5 minutes.
- Add the mascarpone, remaining cream and the sugar to a chilled stainless steel bowl. Whip until soft peaks form, then gradually beat in the molten chocolate mixture on high speed until stiff peaks form. Do not overmix or the mousse will split!
- Spoon into 4 x 200ml-capacity (approx. 6-oz) ramekins or jars and chill in the refrigerator for 20 minutes or up to a few hours.
- Serve garnished with extra whipped cream, shaved dark chocolate and ladyfingers.