Chocolate Mascarpone Cheese Ball With Dried Cherries Food

CHOCOLATE MASCARPONE CHEESE BALL WITH DRIED CHERRIES RECIPE

Steps:

• 1. To melt white chocolate, bring an 1 or 2 inches (2.5 or 5 cm) of water in a small saucepan to a boil. Remove from heat; place metal bowl filled with white chocolate over top, but not touching water. Let slowly melt for a few minutes; then stir until smooth. 2. Meanwhile, turn mascarpone into a small bowl; stir with rubber spatula until smooth. Stir in kirsch and vanilla; then mix in melted white chocolate. When smooth, fold in cherries thoroughly. 3. Shave bittersweet chocolate with a chef's knife or coarsely chop. Turn half out in a 6-inch (15-cm) circle on a long piece of plastic wrap laid on work surface. Heap cheese mixture into a ball over top. Sprinkle with remaining shaved chocolate. 4. Lift plastic wrap to help shape into a ball with your hands. Press so most of the chocolate adheres; form into a slightly flattened circle. Wrap in plastic wrap; set on plate. Reshape as needed. To firm, refrigerate for 2 hours or for up to 5 days. 5. A couple of hours ahead of serving, remove cheese ball from refrigerator to come to room temperature. Place on serving plate; scatter with any loose bittersweet chocolate bits so some falls about ball on plate. Serve with chocolate wafers for spreading.

CHOCOLATE MASCARPONE TRUFFLES

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.

CHOCOLATE MASCARPONE CHEESE BALL WITH DRIED CHERRIES

Steps:

• 1. To melt white chocolate, bring an 1 or 2 inches (2.5 or 5 cm) of water in a small saucepan to a boil. Remove from heat; place metal bowl filled with white chocolate over top, but not touching water. Let slowly melt for a few minutes; then stir until smooth. 2. Meanwhile, turn mascarpone into a small bowl; stir with rubber spatula until smooth. Stir in kirsch and vanilla; then mix in melted white chocolate. When smooth, fold in cherries thoroughly. 3. Shave bittersweet chocolate with a chef's knife or coarsely chop. Turn half out in a 6-inch (15-cm) circle on a long piece of plastic wrap laid on work surface. Heap cheese mixture into a ball over top. Sprinkle with remaining shaved chocolate. 4. Lift plastic wrap to help shape into a ball with your hands. Press so most of the chocolate adheres; form into a slightly flattened circle. Wrap in plastic wrap; set on plate. Reshape as needed. To firm, refrigerate for 2 hours or for up to 5 days. 5. A couple of hours ahead of serving, remove cheese ball from refrigerator to come to room temperature. Place on serving plate; scatter with any loose bittersweet chocolate bits so some falls about ball on plate. Serve with chocolate wafers for spreading.

DRIED FRUIT CHEESE BALL

Steps:

• In a medium bowl combine cream cheese and honey; beat until smooth. Stir in cheese and chopped fruit; mix well.
• Form into a ball and roll in chopped nuts. Chill for at least 3 hours.