Mascarpone Mocha Mousse

Mascarpone Mocha Mousse

By: Roxanne - Albany, CA - 2016 Recipe Contest

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.



Featured ingredient: Elite Espresso Coffee 10 oz. Bag Ground

  • 1/4 cup Door County Coffee brewed Fine Grind Espresso, double strength plus 1/2 tsp Fine Grind Espresso
  • 6 ounces bittersweet chocolate, finely chopped plus 1 Tbsp grated bittersweet chocolate
  • 2 Tbsp honey
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup mascarpone cheese
  • 1 cup heavy whipping cream, divided
  • 1 tsp balsamic vinegar


  1. Combine the brewed coffee with the chopped chocolate, the honey and oil and melt the chocolate, stirring till the mixture is smooth.
  2. Beat in the cheese, then let cool to room temperature.
  3. Whip 1/2 cup of the cream till soft peaks form and fold into the mocha mixture till just incorporated.
  4. Spoon into 4 dessert cups and refrigerate till the mousse set, about 1 hour.
  5. At serving time whip the remaining 1/2 cup cream till soft peaks form.
  6. Fold in the 1/2 tsp Fine Grind Espresso, the grated chocolate and vinegar.
  7. Top each serving of mousse with the whipped cream mixture. Serves 4