1/2 cup whipping cream
4 ounces semisweet chocolate chips
1/4 cup corn syrup
Pinch of salt
Mascarpone Coffee Whip:
1/2 cup mascarpone cheese
2 tablespoons coffee liqueur
2 teaspoons instant espresso powder dissolved in 2 teaspoons warm water
1/4 teaspoon ground nutmeg
2 tablespoons sugar
1 cup whipping cream
Serves 4 To 6
For the Chocolate Sauce, combine the cream and chocolate chips in a small saucepan set on medium heat, stirring until the chocolate has melted. Stir in the corn syrup and salt. Set aside.
For the Mascarpone Coffee Whip, combine the mascarpone cheese, coffee liqueur, espresso powder mixture, nutmeg and sugar in a medium bowl, using a whisk or rubber spatula to mix well.
In another bowl, whip the cream with a whisk or electric mixer until stiff peaks form. Fold the cream into the cheese mixture one-third at a time. Spoon or pipe (using a pastry bag) the mixture into individual dessert dishes. Drizzle with the chocolate sauce.
Another topping that adds a delightul crunch to this dessert is crumbled Amaretti cookies or Orange Almond Biscotti (page 207). Simply crumble one Amaretti cookie per serving or one biscotti for two servings. Sprinkle over the dessert after it has been drizzled with the chocolate sauce.