Chocolate Mascarpone Cream Recipe Recipes Recipe Fo

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CHOCOLATE MASCARPONE FROSTING



Chocolate Mascarpone Frosting image

This recipe makes enough mascarpone frosting for a sheet cake, large round cake, or 12 cupcakes. If you want to make a layer cake, multiply the recipe by 1 ½ or even 2 to make sure you have enough for all the layers.

Provided by Shiran

Number Of Ingredients 4

1/3 cup (35g/1.2 oz.) unsweetened cocoa powder (I use Dutch-processed)
2/3 cup (80g) powdered sugar
250 g/8 oz. cold mascarpone cheese
1 cup (240 ml) cold heavy cream

Steps:

  • This frosting needs to be used immediately to frost cake so make sure your cake is ready to be frosted.
  • Sift cocoa powder and powdered sugar. Don't skip this step!
  • Using a mixer fitted with the whisk attachment, whisk mascarpone cheese, cocoa powder and powdered sugar on medium speed until combined. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Because the cheese is cold it's ok if it takes 1-2 minutes or more until it's combined (If it doesn't come together easily, you can use the paddle attachment, and switch to the whisk attachment before adding the heavy cream). Add heavy cream and gradually increase speed to high. Whisk until desired consistency is reached; for a frosting that holds its shape well whisk until stiff peaks - keep whisking until the peaks stand straight up and appear firm when beaters are lifted up. Be careful at that point not to overwhip, which will cause the cream to have a grainy texture or eventually turn into butter. Use immediately.

MILK CHOCOLATE MASCARPONE CUPS



Milk Chocolate Mascarpone Cups image

This impressive chocolate dessert is easier to put together than it looks. A super-simple milk chocolate and mascarpone mousse is piped inside crisp homemade chocolate shells, then decorated with a gorgeously swirled shard of candy bark. It's a completely edible and totally indulgent chocolate treat!

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 7

3 1/4 cups (about 18 ounces) dark cocoa candy melting wafers
2 tablespoon plus 1 teaspoon coconut oil or vegetable shortening
1/2 cup (about 3 ounces) white candy melting wafers
1 1/4 cups milk chocolate chips
8 ounces mascarpone
3/4 cup heavy cream
1 tablespoon instant espresso powder

Steps:

  • Line a 12-cup muffin tin with paper liners. Line a 9-by-13-inch baking sheet with parchment paper.
  • Put 2 1/4 cups of the dark cocoa melting wafers and 1 tablespoon of the coconut oil in a medium microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute. Stir until smooth; if any lumps remain, microwave again for 15 seconds and stir until smooth.
  • Spoon a heaping tablespoon of the melted wafers into a paper liner and use a small pastry brush to brush the chocolate up the sides to the top of the paper. Make sure the paper is completely covered; if you can see paper through the coating it is too thin and needs to be spread more. Repeat with the remaining cupcake liners, reheating the melting wafers as necessary. Refrigerate until ready to assemble.
  • Put the remaining 1 cup dark cocoa melting wafers and 2 teaspoons of the coconut oil in a medium microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth.
  • Put the white melting wafers and remaining 2 teaspoons coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth.
  • Pour the melted dark cocoa melting wafers onto the prepared baking sheet and spread with a small offset spatula until it is about 1/8-inch thick. Dollop the white melting wafers on top and use the spatula to swirl the white into the dark, creating a wave-like pattern. Refrigerate until ready to assemble.
  • To make the filling, put the milk chocolate chips in a microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 1/2 minutes total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth. Allow to sit at room temperature, stirring occasionally, until just warm.
  • While the chocolate cools, remove the chocolate shells from the cupcake liners. Keep refrigerated until ready to assemble.
  • Stir the mascarpone and the slightly warm chocolate together in a medium bowl until no streaks remain. Combine the cream and the espresso powder in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed just until the cream holds firm peaks, about 3 minutes. Stir about 1/3 of the whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream, folding just until combined.
  • Fill a large piping bag fitted with a large round tip with the mascarpone mixture. Pipe the mixture into each chocolate shell so that the filling comes above the edge of the cup. Break the chocolate bark into shards and stick a shard into the filling in each cup. Refrigerate until ready to eat. Reserve the extra bark for another use.

CHOCOLATE MASCARPONE CREAM



Chocolate Mascarpone Cream image

An elegant, easy no cook desert. Serve it topped with sliced, toasted almonds, berries or fresh fruit. You can substitute your favorite liqueur for the Grand Marnier. Recipe from "Italian Cooking and Living"

Provided by Lorac

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup mascarpone
1/4 cup confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon cinnamon
2 teaspoons Grand Marnier
1 cup heavy cream, whipped

Steps:

  • Place mascarpone in a large bowl.
  • Sift the sugar, cocoa, and cinnamon over the mascarpone then mix well.
  • Stir in the Grand Marnier and mix until combined.
  • Gently fold in 1/3 of the whipped cream, repeat 1/3 at a time.
  • Spoon into 4 individual serving dishes and chill.

CHOCOLATE MASCARPONE TRUFFLES



Chocolate Mascarpone Truffles image

These luscious, satiny truffles are so versatile...omit the pistachos and try all three variations listed below. -Diane Fuqua, Baltimore, Maryland

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 5

12 ounces semisweet chocolate, chopped, divided
4 ounces dark chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup Mascarpone cheese
1-3/4 cups pistachios, chopped

Steps:

  • In a small heavy saucepan, combine 4 ounces semisweet chocolate, the dark chocolate, cream and cheese. Cook and stir over low heat until smooth. Transfer to a small bowl; cover and refrigerate for 3 hours or until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., In a microwave, melt remaining semisweet chocolate; stir until smooth. Dip balls in chocolate; allow excess to drip off. Roll in pistachios. Place on waxed paper; let stand until set. Store in the refrigerator.

Nutrition Facts : Calories 103 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 22mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

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