Tiramisu Chocolate Mousse

Recipe View In the top of a double boiler set over simmering water, combine the cooled espresso and butter. (5 minutes)

Recipe View Add the finely chopped dark chocolate to the espresso mixture. Let it sit undisturbed until the chocolate begins to melt, about 3 minutes. Gently whisk until smooth and fully combined. Remove from heat and set aside to cool slightly. (5 minutes)

Recipe View In a separate saucepan, whisk together the Marsala wine (or rum), egg yolks, and sugar. Cook over medium-low heat, whisking constantly, until the mixture becomes frothy and thickens slightly, about 3 to 5 minutes. It should be pale yellow and leave a ribbon trail when the whisk is lifted. Remove from heat immediately. (5 minutes)

Recipe View Gradually whisk the mascarpone cheese into the warm Marsala mixture until smooth and fully incorporated. (2 minutes)

Recipe View Gently fold the slightly cooled chocolate mixture into the mascarpone mixture until just combined. Be careful not to overmix. (3 minutes)

Recipe View In a chilled bowl, whip the heavy cream using an electric mixer until soft peaks form, about 2 to 3 minutes. (3 minutes)

Recipe View Gently fold half of the whipped cream into the chocolate mixture. Then, fold in the remaining whipped cream until just combined. Be careful not to deflate the cream. (5 minutes)

Recipe View Pour the mousse into individual serving glasses or one larger serving dish. Cover tightly with plastic wrap, pressing it directly onto the surface of the mousse to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld and the mousse to set completely. (120 minutes)