Food recipes
Chocolate Mascarpone Mousse with Bananas
Chocolate Mascarpone Mousse with Bananas Ingredients: pascha, organic bitter-sweet dark chocolate chips, cream, whipped, cream topping, pressurized water, bottled, generic syrups, corn, light alcoholic beverage, disti...
Chocolate Mascarpone Mousse with Bananas
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
cream, whipped, cream topping, pressurized
water, bottled, generic
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
il villaggio, mascarpone cheese,
Directions:
Stir chocolate, 1/3 cup cream, 1/3 cup water and corn syrup in heavy medium sauce-pan over medium-low heat until chocolate melts and mixture is smooth.
Let cool until just lukewarm, stirring occasionally, about 20 minutes.
Whisk in rum, then mascarpone.
Beat 1 cup cream in medium bowl until stiff peaks form.
Fold cream into chocolate mixture in 2 additions.
Peel and thinly slice 2 bananas on diagonal.
Arrange 3 slices in each of eight 8- to 10-ounce goblets or coupes.
Spoon mousse atop bananas, dividing equally.
Cover and refrigerate at least 4 hours.
(Can be made 1 day ahead; keep chilled.)
Beat remaining 1 cup of cream in medium bowl until firm peaks form.
Spoon or pipe cream decoratively atop each mousse.
Peel and slice remaining banana.
Garnish each mousse with banana slices.
Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
cream, whipped, cream topping, pressurized
water, bottled, generic
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
il villaggio, mascarpone cheese,
Directions:
Stir chocolate, 1/3 cup cream, 1/3 cup water and corn syrup in heavy medium sauce-pan over medium-low heat until chocolate melts and mixture is smooth.
Let cool until just lukewarm, stirring occasionally, about 20 minutes.
Whisk in rum, then mascarpone.
Beat 1 cup cream in medium bowl until stiff peaks form.
Fold cream into chocolate mixture in 2 additions.
Peel and thinly slice 2 bananas on diagonal.
Arrange 3 slices in each of eight 8- to 10-ounce goblets or coupes.
Spoon mousse atop bananas, dividing equally.
Cover and refrigerate at least 4 hours.
(Can be made 1 day ahead; keep chilled.)
Beat remaining 1 cup of cream in medium bowl until firm peaks form.
Spoon or pipe cream decoratively atop each mousse.
Peel and slice remaining banana.
Garnish each mousse with banana slices.