Espresso Chocolate Mousse With Mascarpone Whipped Cream-Giada

Directions

1. 1
   For the mousse:
2. 2
   In a small saucepan over medium heat, stir milk and sugar together and add the espresso powder, cook until the milk is hot but not boiling. Place the chocolate chips in blender.
3. 3
   Pour the hot milk over the chips. Run the blender on high until well combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute.
4. 4
   Transfer the mousse to 4 small serving cups.
5. 5
   Cover with plastic wrap and refrigerate until firm or about 3 hours.
6. 6
   For the cream:
7. 7
   Hold off on making the cream until the mousse is set so that you can add it on at the last minute before serving. Or store it in the fridge.
8. 8
   Mix the cream, marscarpone,vanilla and powdered sugar and whip together with a mixer until light and fluffy.