Ingrédients

• 200 g de chocolat noir
• 300 g de mascarpone
• 200 ml de crème liquide entière
• 50 g de sucre
• 1 cuil. à café d'extrait de café

Étapes

1. Break the dark chocolate into small pieces and melt it in a bowl over a gentle bain-marie, stirring until smooth and shiny (about 5 minutes). Remove from heat and stir in the 1 teaspoon of coffee extract until well combined, then let it cool slightly.
2. In a large bowl, pour in the 200 ml of whole cream. Beat with an electric mixer at medium speed until soft peaks form, roughly 3 minutes. Be cautious not to overwhip as it will become too firm.
3. In another bowl, combine mascarpone and the 50 g of sugar. Mix at low speed for about 1 minute until well blended, making sure not to overwhip.
4. Gradually add the slightly cooled melted chocolate with coffee extract to the mascarpone mixture. Gently fold together with a silicone spatula, taking care to maintain the air incorporated.
5. Carefully incorporate the whipped cream into the chocolate mixture in several additions. Fold gently until no streaks remain (about 12 folds). Avoid overmixing, then divide into small serving glasses, cover with plastic wrap, and refrigerate for at least 2 hours until set and ready to serve chilled.