Stracciatella Mousse That You Can’t Resist

When we were young there were only two types of ice cream in the neighbourhood supermarket, vanilla and chocolate. They came in long rectangular cartons from which we would cut pieces together with the carton and place in a small bowl. Later came the banana ice cream, pistachio, coffee and of course vanilla with chocolate flakes.

The years passed and in addition to the supermarket’s ice creams, more sophisticated ice creams emerged, with Moshiko from the neighbourhood kiosk placing an ice cream refrigerator outside the store. He had small dry corns and large crunchy corns, the range of flavors was limited and the chocolate sauce was sticky and did not really contain chocolate. You could of course add colored sprinkles or whipped cream, so 80s.

I’ve always preferred chocolate ice cream, you already know me, chocolate is one of my favorite ingredients and I love it in any form. When I was growing up I realized that chocolate ice cream did not really contain chocolate and vanilla ice cream did not really contain vanilla.

Today I hardly eat ice cream, but only on special occasions and in places where the product quality is very high. I really like coffee ice cream, pistachio (real pistachio and not in the taste of..), nocciola and of course stracciatella.

The name Stracciatella comes from an Italian soup with the same name, the word means tears. Originally, the ice cream was made by drizzling melted chocolate into milk ice cream towards the end of the churning process. The chocolate solidifies immediately coming in contact with the cold ice cream, and is then broken up and incorporated into the ice cream. This process creates the shreds of chocolate that give stracciatella its name.

So instead of ice cream, how about a stracciatella-style chocolate mousse that can be made in a few minutes and enjoyed for a few days? No eggs and no freezing, a delicate cream-based mousse with a touch of mascarpone cheese, white chocolate and lots of dark chocolate flakes. The sweetness is very delicate and the dark chocolate gives the mousse a chocolatey taste and wonderful texture.

Stracciatella Mousse
4-6 servings

Ingredients
130g white chocolate, chopped
600g heavy whipping cream (divided into 100g + 500g)
1 whole vanilla bean, split and seeded
30g Mascarpone cheese
30g confectioner’s sugar
130g dark chocolate 70%, chopped

Preparation 
1. In a small saucepan, melt together white chocolate, 100g cream and vanilla seeds. Set aside to cool.
2. In a mixer bowl whip 500g cream, mascarpone and confectioner’s sugar, until stiff peaks form.
3. Fold in the chocolate and cream mixture. Add dark chopped chocolate and fold (save some of the dark chocolate for decoration).
4. Pour the mousse into individual dishes or one central dish, garnish with the rest of the chopped chocolate and place in the refrigerator for about two hours.
5. The mousse can be stored in the refrigerator for about 3-4 days in an airtight container.

 

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Bon-Appétit
Sharon