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Chocolate Mascarpone Mousse Tips: Mascarpone, a soft, rich Italian cream cheese, is available in specialty stores and some upscale markets. An American brand I've used, with excellent results, is BelGioiso, produced in Denmark, Wisconsin. This is quick to make, but it must chill at least three hours before serving (overnight is fine, too). You'll need a powerful hand-held electric mixer to make this (or use a stand mixer with a whisk beater). This doesn't freeze, but it will keep three or four days in the refrigerator.
For serving:
In large bowl, combine sugar, cocoa powder, and salt. By hand, stir to blend well, pressing out as many lumps as possible. Add water, liqueurs, and mascarpone. With mixer, beat at low speed to mix. Gradually increase speed to high until mixture is well-combined and smooth. Scrape bowl and beater(s) frequently with rubber spatula. All at once, add cold heavy cream. Beat at low speed just till incorporated. Scrape bowl and beater(s) well. Increase mixer speed to high; beat mousse only until soft peaks form (this should take just a few seconds at high speed). Do not overbeat. Pile mousse into medium, nonreactive bowl or container. Cover container with a layer of paper towelling, then cover tightly with plastic wrap (the paper towelling absorbs any condensation that forms and would otherwise drip into the mousse). Chill at least three hours before serving. To serve: Place 2 or 3 small scoops of mousse in center of each small dessert plate (I use a one-inch diameter cookie scoop, and I use three scoops per plate). Surround the scoops with toasted, cooled, sliced almonds. Drizzle with a small amount of good-quality chocolate sauce. 6-8 very rich servings
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