Almond Mascarpone Mousse


by: Amber

Deliciously whipped Mascarpone and almond essence in a velvety, and light mousse, garnished with shaved white chocolate and pink salt.


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serves: 4

1 cup Heavy Whipping Cream

1/2 cup Fresh Almond Milk + 2 tsp cocoa/chocolate almond milk

2 Egg Whites

1/2 cup Mascarpone Cheese

1/4 cup Confectioners or Powdered Sugar

1 tsp Almond extract

White Chocolate & Pink Himalayan Salt to garnish

Nutrition Facts
Almond Mascarpone Mousse

Servings Per Recipe: 4

Amount per Serving

Calories: 222

  • Total Fat: 14.8 g
  •     Saturated Fat: 8.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 53.7 mg
  • Sodium: 305.1 mg
  • Total Carbs: 12.8 g
  •     Dietary Fiber: 0 g
  •     Sugars: 9.5 g
  • Protein: 9.9 g

how is this calculated?

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1.  Place mascarpone cheese out at room temperature. Set this aside in a separate bowl

2.  In another bowl, combine by whisking cold, heavy whipping cream, sifted confectioners sugar (to take out lumps), and almond extract.

3.  Once you have the consistency of whipped cream.

4.  In a separate bowl, combine softened mascarpone cream cheese, and your fresh almond milk with a hint of cocoa powder or chocolate almond milk. Whisk lightly.

5.  Cover and place your whipped cream into the fridge.

6.  Next we will whip our egg whites. I suggest using a hand mixer for this.

7.  Once you have soft peaks (lift whisk, peak should fall gracefully like the tip of soft serve ice cream)

8.  Now fold that a little at a time with a rubber spatula into your yummy whipped cream cheese almondy chocolate mixture.

9.  Now take your favorite serving dishes, or keep it family style, and have fun. If you want to use a piping bag and make a pretty presentation, add mousse into piping bag and let it set about 10 minutes before going to town. This will help maintain the airy texture and body of the mousse.

Cooks' note:
Enjoy on top of angel food cake with your favorite, seasonal berries!

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