Almond & Mascarpone Mousse

Hey everyone! Mousse is something so important for cooks & savory chefs to know, because it is simple to prepare, and extremely diverse. It can range from savory to sweet. Most often considered a dessert when it comes to mind.

I had a few random ingredients in the fridge, and thought this would be a practical dessert that anyone could accomplish and prepare. Mousse is sophisticated, yet comforting and approachable.

I hope you enjoy this decadent recipe. Feel free to ignore the egg whites, since it seems to be quite intimidating to most people to eat raw egg. Traditionally mousse does consist of whipped egg whites and heavy whipping cream, but many modernized recipes leave egg whites out.


Ingredients: Yields 4 Servings

1 Cup Heavy Whipping Cream
1/2 Cup Fresh Almond Milk + 2 tsp cocoa/chocolate almond milk
2 Egg Whites
1/2 Cup Mascarpone Cheese
1/4 Cup Confectioners or Powdered Sugar
1 tsp Almond extract
White Chocolate & Pink Himalayan Salt to garnish

Place mascarpone cheese out at room temperature. Set this aside in a separate bowl

In another bowl, combine by whisking cold, heavy whipping cream, sifted confectioners sugar (to take out lumps), and almond extract.

Once you have the consistency of whipped cream, stop whisking. If you continue whisking, thing will cause separation. If this does happen, add more heaving whipping cream and whisk momentarily. It should save it. If not, you're way past the point of saving. Simple recipe or not, I've seen it happen. I've had my fair share of making whipping cream at work, and forgot the mixer was on. I got into trouble for that too! OOPS!

In a separate bowl, combine softened mascarpone cream cheese, and your fresh almond milk with a hint of cocoa powder or chocolate almond milk. Whisk lightly. All ingredients should combine gracefully.

If you are the one of many impatient or hungry cooks, and decide to outsmart my advice by using mascarpone cheese while it's still chilled, your mixture will separate. You're going to momentarily freak out in frustration and embarrassment, but no worries. It can be fixed. It's just going to take two extra steps...

Bust out blender. Add broken mess into blender. BLEND LOW SPEED FOR 30 SECONDS. Any more, you're finished! You can't save it.

Oh... you mean its still slightly separated?? I KNOW! CALM DOWN!

Get your sive/strainer. Strain mixture into whipped cream and fold. SAVED! Just avoid this please by keeping cheese out until it's at room temp. About 30 minutes

So if you were patient and waited, your creamy mixture can now be folded delicately into your whipped cream. Fold, lightly, gently. We want to maintain the light consistency. If you're too heavy handed, it will collapse. NO WORRIES THOUGH! Seriously, it isn't as bad as it sounds.

Cover and place your whipped cream into the fridge.

 Next we will whip our egg whites. I suggest using a hand mixer for this, but it is very much doable with a manual whisk. Just a bit more time consuming than whipped cream. So do not expect it to come together as quickly. Once you have soft peaks (lift whisk, peak should fall gracefully like the tip of soft serve ice cream)

Now fold that a little at a time with a rubber spatula into your yummy whipped cream cheese almondy chocolate mixture. Gently as before!

Now take your favorite serving dishes, or keep it family style, and have fun. If you want to use a piping bag and make a pretty presentation, add mousse into piping bag and let it set about 10 minutes before going to town. This will help maintain the airy texture and body of the mousse.

You're plated! You can enjoy now, but I suggest waiting half an hour. Garnish as desired. I used grated white chocolate and pink salt. A tiny bit. You don't have to garnish either, of course.

Even simple recipes aren't error proof. I hope you see my improvised advice as a second chance, and not as an indication of this recipe being super hard. I promise it isn't.

I hope you enjoy! Get creative, and feel free to leave your photos of your gorgeous or favorite mousse recipes or combinations on our Facebook page!


Amber~