Best Chocolate Mascarpone Mousse With Bananas Recipes

CHOCOLATE MASCARPONE MOUSSE

Steps:

• Add chocolate chips and ¼ cup heavy whipping cream to a medium microwave safe bowl or measuring cup. Microwave in 30 second intervals until fully melted, stirring at each interval to incorporate the cream and chocolate. Stir in vanilla extract and sea salt and set aside to cool for 5 minutes.
• Meanwhile, add remaining heavy whipping cream to a large bowl and beat using whisk attachment of your hand or stand mixer on medium speed until soft peaks form, 2-3 minutes. You can tell you've got soft peaks when the cream has thickened some and has gentle waves, but isn't yet stiff.
• Add mascarpone to whipped cream and beat on medium speed for an additional 30 seconds-1 minute or until just combined. You definitely don't want to overdo it on this step, as the mascarpone can curdle! As soon as the mixture is well-incorporated, stop your mixer!
• Fold chocolate into whipped cream until well-combined. Cover and stick in the refrigerator to chill for 1-2 hours. To serve, portion into small bowls or glasses and top with whipped cream, berries, chocolate shavings, etc. ENJOY!

CHOCOLATE MASCARPONE MOUSSE WITH BANANAS

Steps:

• 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.