CHOCOLATE MASCARPONE CHEESECAKE
Rich and Creamy Chocolate Mascarpone Cheesecake!
Provided by Ashley Manila
Categories Dessert
Time 8h45m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees (F). Wrap a 9" spring form pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.
MILK CHOCOLATE MASCARPONE CUPS
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
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 FROSTING
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
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.
CHOCOLATE MASCARPONE LAYER CAKE
This is probably my favorite cake recipe of all time. Light, delicious, and rich, just not so easy to make. Garnish with fresh fruit or chocolate swirls.
Provided by chinchilla
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 5h45m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
- Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
- Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
- Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
- Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
- Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.
Nutrition Facts : Calories 652.2 calories, Carbohydrate 36.8 g, Cholesterol 191.6 mg, Fat 54.7 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 27.7 g, Sodium 99.6 mg, Sugar 31.3 g
CHOCOLATE MASCARPONE BROWNIES
Totally decadent brownie recipe!
Provided by RecipeGirl.com
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Butter an 8-inch square pyrex pan.
- Place the chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt the butter in a microwave, just until melted- don't let it cook and bubble (if no microwave, melt quickly on the stove instead). Pour the butter over the chocolate and let stand for 30 seconds. Stir until the chocolate is completely melted and the butter is well incorporated. Sift in the sugar and cocoa powder.
- With a wooden spoon, beat in the mascarpone, eggs and vanilla, mixing until smooth. Gently fold in the flour and salt.
- Pour the batter into the prepared pan and spread evenly. Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and let the brownies cool 10 to 15 minutes while you make the ganache.
- Place the chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour the ganache over the brownies while still warm, and spread to cover evenly.
- Let the ganache firm-up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.
Nutrition Facts : ServingSize 1 brownie, Calories 349 kcal, Carbohydrate 26 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 91 mg, Sodium 62 mg, Fiber 2 g, Sugar 19 g
CHOCOLATE-MASCARPONE PHYLLO TRIANGLES
These are absolutely delicious, flaky and delicate, with a chocolate mascarpone pecan filling. Rich, but not too sweet. Once you try creating with phyllo, it is not difficult as long as you follow instructions. Be sure to keep the sheets under a damp cloth while preparing the triangles. Drizzle each triangle with a little honey when serving.
Provided by Mary Bayramian
Categories Desserts Chocolate Dessert Recipes
Time 50m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, beat together the mascarpone cheese, HERSHEY'S ® Cocoa Powder, vanilla extract and honey. Mix in pecans.
- Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets.
- Place triangles seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 22.4 g, Cholesterol 89.4 mg, Fat 39.1 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 21 g, Sodium 134.4 mg, Sugar 8 g
CHOCOLATE MASCARPONE BROWNIES
These are, in a word, sublime. This is not a recipe to cut back on the quality of the ingredients; since you're going to be buying mascarpone cheese anyway (which isn't cheap), go for the gold and buy high-quality chocolate too. I like using the Lindt dark chocolate in this. Thanks to the Cookworks Show on Food Network Canada, where I saw this recipe being prepared and immediately knew it was a winner. After baking one batch, I knew I had gone to Brownie Heaven!
Provided by Lennie
Categories Bar Cookie
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
- First, prepare the brownies.
- In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
- Stir until chocolate is completely melted.
- Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
- With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
- Gently fold the flour and salt into the batter.
- Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
- Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
- Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
- Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
- Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
- Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
- Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.
Nutrition Facts : Calories 305.6, Fat 25.6, SaturatedFat 15.7, Cholesterol 78.8, Sodium 58.4, Carbohydrate 22.2, Fiber 3.7, Sugar 12.8, Protein 4.5
CHOCOLATE CUPCAKES WITH CHOCOLATE MASCARPONE FILLING AND ZINFANDEL BUTTERCREAM
Provided by Food Network
Time 1h49m
Yield 27 cupcakes
Number Of Ingredients 27
Steps:
- For the Swiss meringue buttercream: In the bowl of an electric mixer fitted with the whisk attachment, thoroughly whisk together the sugar and egg whites. Set the bowl over a pan of boiling water. Whisking constantly, heat to 145 to 150 degrees F. Return the mixing bowl to the stand and whisk until stiff and the bottom of the bowl comes to room temperature, about 8 minutes.
- Change to the paddle attachment and turn the mixer to low speed. Add the butter, a few cubes at a time, until incorporated. Mix at medium speed until light and fluffy. Add the vanilla and mix until combined. Use 4 cups for the flavored buttercreams in this recipe, and reserve the remaining 4 cups for another use.
- For the chocolate mascarpone buttercream: Fold the melted and cooled chocolate and the mascarpone cheese into 2 cups of the Swiss meringue buttercream.
- For the Zinfandel buttercream: Blend the Zinfandel wine into 2 cups of the Swiss meringue buttercream. Spoon the mixture into a pastry bag fitted with a large straight pastry tip.
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 27 cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, buttermilk, and oil. Mix well. Add the eggs and vanilla, mixing on low speed until completely mixed together. Sift the flour, cocoa powder, baking soda, and sea salt into a separate bowl and whisk together. In a liquid measuring cup, mix the water with the instant coffee, dissolving the coffee powder completely. Add 1/2 the dry ingredients to the buttermilk mixture just until incorporated. Mix in the water and coffee mixture. Add the rest of the dry ingredients, mixing until combined, and then beat for 2 minutes.
- Fill the cupcake liners 3/4 full and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely.
- For the chocolate frosting: Heat the cream until hot but do not boil. Remove from the heat and add the chocolate. Stir until completely melted and smooth. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and salt until smooth. Add 1/2 the powdered sugar, mixing until smooth. Add the chocolate and the remaining powdered sugar and mix until creamy. Adjust to desired spreading consistency with additional cream or powdered sugar, if needed. Place in a pastry bag fitted with a large star tip.
- To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon chocolate mascarpone Swiss buttercream. Pipe a generous amount of chocolate frosting onto the top of the cupcake. Pipe a dollop of Zinfandel Swiss meringue buttercream on top of the chocolate frosting. Top with half a strawberry and drizzle with melted chocolate.
CHOCOLATE MASCARPONE CREAM
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
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.
More about "chocolate mascarpone recipe recipe fo"
CHOCOLATE CAKE ROLL WITH CHOCOLATE MASCARPONE WHIPPED ...
From cookinglsl.com
Ratings 1Category DessertCuisine AmericanTotal Time 2 hrs
- Preheat oven to 400F. Spray a jelly roll pan (9x13-inch) with cooking spray, line with parchment paper and spray with cooking spray over the paper.
- Beat mascarpone with powdered sugar and cocoa powder for 2 minutes on medium speed. Slowly add the vanilla extract and heavy cream, beating on medium. Turn the speed to medium-high and beat for 2-3 more minutes, until thick and fluffy. Do not over mix. Add the International Delight® Peppermint Mocha Coffee Creamer and mix until just incorporated. Use immediately.
- Heat heavy cream in a small saucepan. Place the chocolate in a bowl. Pour hot heavy cream on top. Let it stand for 1 minute, then stir until smooth. Let it cool a little and pour over the cake roll.
- When the roll is cool, carefully unroll. Spread generous amount of filling over it (the filling that this recipe makes might be more than needed). Roll the cake again. Place on a wire rack and pour the ganache on top. Sprinkle with holiday sprinkles on top. Refrigerate for 1 hour, until set.
NO-BAKE TRIPLE CHOCOLATE MASCARPONE ... - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
3.8/5 (27)Total Time 2 hrsCategory DessertCalories 1262 per serving
- Place the biscuits into a bag and use a rolling pin to crush them finely. You can use a food processor if you have one.
- Transfer the mixture to a round cake tin (mine is a 16X9cm), and use a a spoon to press the mixture down firmly into an even layer.
CHOCOLATE MASCARPONE CHEESECAKE RECIPE - COOKING LSL
From cookinglsl.com
Ratings 8Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Reduce the oven temperature to 300 F.Beat cream cheese and mascarpone cheese together for 2 minutes on medium speed. Scrape the sides and bottom of the bowl. Add sugar and beet until combined.
- Heat heavy cream until boiling hot. Pour over the chocolate. Let it stand for 1 minute, then whisk to combine.
EASY MASCARPONE CHOCOLATE PANCAKES - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
5/5 (1)Total Time 20 minsCategory BrunchCalories 122 per serving
- Pour it over the flour mixture, add the sugar, milk and vanilla extract, then use again the blender to get a smooth batter.
CHOCOLATE LAYER CAKE WITH CHOCOLATE MASCARPONE CREAM BY ...
From thefeedfeed.com
3.5/5 (63)Servings 8-10
- Preheat the oven to 350˚F and butter and flour two 8 inch cake pans. For the cake stir the cocoa with the coffee until smooth. Beat together butter with sugar until light and fluffy. Do not stop whipping, add eggs one by one, each time waiting for complete mixing. Separately sift the flour with salt and soda. To the butter and egg mixture, add the coffee mixed with cocoa and mix. Then add sour cream, alternating with flour. Divide the batter into the two pans and bake for 35 minutes. Check center with a toothpick then let cool on a wire rack. With a serrated knife, trim cakes so they are even on top, then split in half so you are left with 4 layers.
- For the frosting, add chocolate to a heat safe bowl into a bowl. Warm cream to a simmer (do not boil), then pour cream over the chocolate, stirring from the center out until it is fully incorporated. Cool at room temperature, then add mascarpone to the chocolate and mix well.
- To assemble, add about 1 cup of frosting to each cake, smoothing the surface, then stacking the next cake on top. Coat the sides of the cake with the remaining frosting and enjoy.
CHOCOLATE MASCARPONE CRESCENTS - VALERIE'S KITCHEN
From fromvalerieskitchen.com
Reviews 12Category Bread, Breakfast, DessertCuisine AmericanTotal Time 25 mins
- In a small mixing bowl combine the mascarpone cheese, 1 tablespoon sugar, and 1/2 teaspoon vanilla extract. Mix until well combined, smooth, and creamy. Set aside
- Remove crescent roll dough from package, unroll, and separate into 8 triangles. Place a scant tablespoon full of the mascarpone cheese mixture on the large end of the triangle and pat down with your fingers, spreading out a little. Sprinkle some of the mini chocolate chips over the cheese mixture. Beginning at large end that has cheese and chocolate chips on it, gently roll the crescent roll dough towards the pointed end. Transfer rolled crescent to a parchment paper lined baking sheet. Repeat with remaining dough and filling.
- Bake for 15 minutes or till lightly golden brown. Remove from oven and allow to cool for a few minutes. Sprinkle with powdered sugar and serve.
CHOCOLATE MASCARPONE MOUSSE - FOOD-TRAILS
From foodtrails25.com
Ratings 6Category Desserts
- Melt chocolate chips in microwave. It takes about 1-2 mins,, in microwave on HIGH(1000W) to melt Chocolate.
- In a mixing bowl, add mascarpone and vanilla essence. Add melted chocolate and mix it thoroughly. Do not whip at high speed.
CHOCOLATE GANACHE MASCARPONE TART - LITTLE SWEET BAKER
From littlesweetbaker.com
5/5 (10)Total Time 25 minsCategory DessertCalories 463 per serving
- Mix the cookie crumbs with the melted butter and press onto the bottom and sides of a 9″ tart pan with a removable bottom. Chill in freezer.
- In a separate bowl, beat together the mascarpone cheese, sugar, and vanilla until combined. Add in the whipped cream and blend until smooth. Spoon the mixture onto the chilled crust and spread it out evenly. Place back in the freezer for at least 1 hour.
- To make the ganache, place the whipping cream in a small saucepan. Constantly stirring, bring to a gentle simmer over medium heat. Immediately pour over the chocolate chips. Cover and let steep for 5 minutes. Whisk until smooth and pour over the frozen tart. Carefully spread to the edges if needed.
MASCARPONE CHOCOLATE FROSTING RECIPE - EASY 4 INGREDIENT ...
From yummyinspirations.net
5/5 (2)Calories 123 per servingCategory Easy Chocolate Desserts
CHOCOLATE CAKE WITH MASCARPONE CREAM & BERRIES - BAKES BY ...
From bakesbychichi.com
Reviews 11Servings 8Cuisine AmericanCategory Dessert
CHOCOLATE MASCARPONE BUTTERCREAM | BUTTERMILK BY SAM
From buttermilkbysam.com
5/5 (1)Estimated Reading Time 3 mins
CHOCOLATE MASCARPONE CHEESECAKE RECIPE RECIPE FO RECIPE ...
From tfrecipes.com
CHOCOLATE CAKE WITH MOCHA MASCARPONE FROSTING RECIPE ...
From bestcraftsandrecipes.com
CHOCOLATE MASCARPONE RECIPE RECIPE FO RECIPE FO
From tfrecipes.com
10 BEST CHOCOLATE MASCARPONE DESSERTS RECIPES | YUMMLY
MASCARPONE CHOCOLATE MOUSSE RECIPE - EASY 3 INGREDIENT DESSERT
From easybudgetmeals.com
10 BEST CHOCOLATE MASCARPONE MOUSSE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love