Chocolate-Covered Mascarpone Mousse - cooking recipe

Ingredients

1/3 lb mascarpone or whipped cream cheese
4 tbsp granulated sugar
2/3 cup eggnog or Irish cream liqueur
3 sheets gelatin or 1 tbsp powdered gelatin, bloomed in cold water
3/4 cup heavy cream, whipped to stiff peaks
2 1/2 oz dark chocolate, broken into pieces
2 tsp butter
None None raspberries, to serve
None None cocoa powder, to serve

Preparation

Beat the mascarpone (or whipped cream cheese, if using), sugar and eggnog (or Irish cream liqueur, if using). Heat 3 tbsp of the cheese mixture and the bloomed gelatin over low heat until the gelatin melts then cool slightly. Stir back into the larger cream mixture. Chill for 15 mins or until it starts to thicken and set.
Fold the whipped cream into the chilled cheese mixture, cover and chill again for about 4 hours until set. Use a large serving spoon to scoop the mousse into 6 large oval mounds and place on serving plates. Chill for 30 mins. Alternatively divide the mousse between 6 small glasses and chill until set.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth then spoon over the mounds (or the top of the mousses in the glasses) and chill again until the chocolate has set. Serve with raspberries and dust with cocoa powder.