Ingredients Jump to Instructions ↓

  1. Mousse--

  2. 5 oz 142g Bittersweet chocolate

  3. 1 1/2 oz 42g Unsweetened chocolate

  4. 4 tablespoons 60ml Butter

  5. 5 tablespoons 75ml Dry marsala

  6. 2 Egg yolks

  7. 4 Egg whites - room temp

  8. 1/8 teaspoon 0.6ml Cream of tartar

  9. 1/2 cup 99g / 3 1/2oz Sugar

  10. 1 cup 237ml Whipping cream

  11. - whipped and chilled

  12. 1/2 cup 73g / 2.6oz Chopped pistachios

  13. Mocha marsala sauce--

  14. 1 1/2 tablespoons 22ml Instant espresso granules

  15. 1/2 cup 118ml Boiling water

  16. 1/3 cup 78ml Dry marsala

  17. 4 oz 113g Bittersweet chocolate

  18. 5 teaspoons 25ml Sugar

  19. 2 tablespoons 30ml Butter

Instructions Jump to Ingredients ↑

  1. Mousse and sauce can be done a day in advance. To prepare mousse, melt bittersweet and unsweetened chocolate and set aside to cool to room temperature. Combine butter and marsala in a small bowl and set over boiling water. Heat until marsala is bubbling and butter melted. Remove bowl from pan and let cool a few moments, then whisk in yolks. Place again over boiling water and stir until yolks begin to thicken. Cool. Add cream of tartar to whites and beat to soft peaks and gradually beat in sugar until stiff and glossy. Gently fold together whites, cooled chocolate, egg mixture, cream and nuts, taking care to keep mixture light. Turn into a freezer container and freeze at least 4 hours. Let stand a couple of hours in refrigerator to soften before serving.

  2. To make the sauce, combine the coffee with boiling water and stir until dissolved. Turn into a small bowl, adding the marsala, chocolate and sugar. Set over a pan of hot water and stir until chocolate is melted. Stir in butter until smooth. Reheat before serving.

  3. To serve, use a small ice cream scoop to spoon out about 4 balls of mousse into each of 8 wine glasses. Drizzle with hot sauce and serve.

  4. from Trattoria da Eletta in the village of Sala Baganza outside of the city or Parma, Italy


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