Wisconsin Mascarpone Espresso Mousse
1 tablespoon instant espresso granules*
1/2 cup cold water
2 envelopes (1/2 ounce each) unflavored gelatin
2 cups (16 ounces) Wisconsin Mascarpone Cheese
1/2 cup powdered sugar
1/2 teaspoon cinnamon
2 ounces unsweetened chocolate, melted
2 teaspoons vanilla extract
2 cups whipping cream, whipped
Additional whipped cream, cocoa powder and shaved chocolate for garnish
In small saucepan, dissolve espresso granules in water; sprinkle gelatin over and warm on low heat until the gelatin dissolves; cool to room temperature.
In medium mixing bowl, combine cheese, sugar, and cinnamon; gradually add chocolate and vanilla, beating with wire whisk until well blended. Gradually add gelatin mixture and continue to beat until well blended. Fold in whipped cream. Pour into 6-cup serving bowl or individual dessert dishes; chill 2 to 4 hours. If desired, top with additional whipped cream and sprinkle with cocoa or shaved chocolate before serving.
*Strong brewed coffee or coffee granules may be substituted for the espresso granules.
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