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Chocolate Mascarpone Mousse

So now I had the Mascarpone cheese, what was I going to do with it. I know I could have gone with the traditional Tiramisu but I was looking for something a little different. Well Chocolate Mousse sounded like a wonderful idea to me.

Chocolate Mascarpone Mousse (Adapted from Epicurious)

12 oz bittersweet or semisweet chocolate, chopped
1 1/3 c heavy cream
1/3 c water
1/4 dark corn syrup
5T dark rum
1 t vanilla
1 t chocolate extract (optional)
8 oz Mascarpone
2 bananas, sliced
1/2 c strawberries, sliced

Place chocolate, 1/3 c cup cream, water, and corn syrup in a saucepan.  Heat until chocolate is melted and mixture is smooth.
Is there a better sight than chocolate melting into cream?
Let cool about 20 minutes, stir occasionally. Whisk in rum and extracts.  Whisk in Mascarpone until smooth. Beat 1 cup of heavy cream until soft peaks form.  Gently fold chocolate mixture into cream in two additions. 

Looks like we'll need some more rum for making Dark n Stormies*

Reserve some strawberries for garnish. Place a spoonful of mousse into each serving dish (about 8 1-2 c serving dishes). Top with bananas and strawberries, spoon in another layer of mousse, alternating layers, ending in mousse. Garnish with strawberries. Refrigerate for 4 hours.  You could also top this with whipped cream but I did not find it necessary at all!
I have this really great tool from Pampered Chef. I was a doubting Thomas and did not think it was going to be worth it but I bought it anyway (Thank you Tracy). It's is called Core & More - what a multi-tasker it is! It can core a apple** pear, strawberry, seed tomatoes, seed squash and on and on.

This end works especially well on strawberries
This end works great on squash

*A Dark 'N Stormy is 1.5oz dark rum and 5 oz Ginger Beer and totally yummy!
**Yes this is a Jackie Gleason/Art Carney reference:


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