Chocolate Mascarpone Cream Food

CHOCOLATE MASCARPONE CHEESECAKE

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.

CHOCOLATE MASCARPONE FROSTING

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.

EASY MASCARPONE CREAM

Steps:

• In a medium bowl beat the cream and sugar until thick peaks appear (very thick).
• In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
• Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don't over mix. Use as a topping for cakes or fresh fruit. Enjoy!

TRIPLE CHOCOLATE MASCARPONE CHEESECAKE

Steps:

• 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.
• Combine with the cocoa powder, vanilla extract, the melted butter and mix everything well.
• 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.
• Refrigerate while you get on with the cream.
• Melt the milk chocolate over a pan of simmering water, then add the mascarpone and use a silicone spatula to combine everything gently.
• Remove the tin from the fridge, spread the chocolate mixture over the biscuit base, then refrigerate again for at least an hour.
• Meantime, pour the double cream into a pan and add the dark chocolate to it, broken into pieces.
• Set the pan over a low heat and stir continuously until the chocolate melts, making sure you don't boil it.
• Remove from the heat and leave to cool.
• Spread it over the milk chocolate layer, and refrigerate again overnight, if not, for at least 4 hours.
• Once set, top it with grated white chocolate.

MASCARPONE AND DARK CHOCOLATE CREAM IN WHITE CHOCOLATE CUPS

Steps:

• Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
• Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
• Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
• Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.

MILK CHOCOLATE MASCARPONE CUPS

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 BUTTERCREAM

Steps:

• In a bowl or a stand-mixer fitted with the paddle attachment, beat butter for a good 5 minutes until very light and fluffy.
• Add vanilla and salt, beat to combine.
• Add mascarpone and beat for another 2-3 minutes, until well incorporated. It will look grainy and strange - don't fret.
• Sift in the powdered sugar and cocoa straight in or into another bowl then add and beat, scraping down and ensuring all the butter at the bottom is incorporated. Beat for about 3 minutes. The buttercream will be dark at first but after beating will turn a shade or two lighter.
• Add milk and cooled chocolate, beat or stir just to combine.
• If not using immediately, place in an airtight container in the fridge. When ready to use, allow to sit at room temperature for about an hour.

BLACK MAGIC CAKE

Steps:

• Preheat the oven to 180°C (350°F). Spray 3x15cm (6in) tins with cake release and line the bottoms with baking paper. Alternatively use 2x20cm (8in) tins.
• Mix the eggs, coffee, buttermilk, oil and vanilla together in a large bowl or a measuring jug.
• Sift all the dry ingredients (flour, sugar, cocoa powder, raising agents and salt) over the wet ingredients in the bowl or pour the wet ingredients over the dry if you have used a measuring jug.
• Mix well, scraping over the bottom and sides of the bowl and making sure no dry pockets of flour remain. The batter will be quite runny - this is normal.
• Divide the batter between greased and lined tins and bake for 35 minutes
• Cool in the tins for 10 minutes then carefully turn out onto a wire rack. Cool completely before frosting. You might need to level the tops slightly before assembling the layer cake.
• Place the chopped chocolate in a bowl and microwave for 30 second bursts, stirring, until melted and smooth. Set aside.
• Whisk icing sugar, mascarpone, ground cinnamon and instant espresso powder together in a large bowl using a hand mixer (or in your stand mixer) on low speed to combine. Increase the speed so that the frosting is well mixed.
• Add the melted chocolate and whisk together until the frosting is glossy, smooth and holds peaks.
• Make this just before you assemble the cake. Put all the ingredients in a bowl and set it over a bowl of barely simmering water (double boiler method). Stir until completely melted and smooth.
• Transfer the frosting into a piping bag. Pipe a generous amount of frosting over the bottom cake layer and top with the second. Repeat and top with the final layer, smooth side up.
• Pipe more frosting over the top of the cake and drizzle with chocolate sauce.
• Add sprinkles or chocolate shavings to decorate and serve immediately.

CHOCOLATE MASCARPONE BROWNIES

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.

CHOCOLATE MASCARPONE CREAM

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 BROWNIES

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.

CHOCOLATE PAVLOVA WITH MASCARPONE CREAM AND FRESH BERRIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a stand mixer whip the egg whites until stiff peaks form. NOTE: make sure your bowl is very clean. Leftover grease spots can prevent the egg whites from stiffening.
• One spoonful at a time, add the sugar. Then beat until stiff peaks return. This could take 5 minutes or 20 minutes. Or even longer depending on how humid it is in your place.
• Once the egg whites and sugar are stiff, stir in the cocoa, balsamic vinegar, and chopped chocolate.
• Line two baking sheets with parchment. Spoon the meringue mixture into two rounds on the parchment. Try to make them the same size as you'll be stacking them later.
• Place in oven and immediately turn the temperature down to 300 degrees Fahrenheit.
• Bake for 1 hour to 1 hour 15 minutes. It will be down when the edges are dry and the centre doesn't jiggle.
• Remove from oven and allow to cool.
• When the meringues are cool and you're ready to assemble, beat the whipping cream until stiff.
• Add in the mascarpone, pudding powder and icing sugar.
• Place one meringue on your serving plate. Spread 2/5 of the whipping cream mixture on top. Sprinkle with 2/5 of the berries.
• Stack the next meringue on top. Spread the remaining whipping cream mixture on top. Sprinkle with remaining berries.
• Garnish with mint leaves if so desired.

DOUBLE CHOCOLATE PAVLOVA WITH MASCARPONE CREAM

Steps:

• Preheat oven to 150°C/300°F (lower to 140°C if using fan-forced).
• Line a baking tray with non-stick baking paper and roughly draw a 6-inch circle. Flip the paper over so the ink does not transfer to the meringue later.
• Put the egg whites and salt in a large and use an electric or hand mixer to whisk them on low speed until foamy, about one minute.
• Increase speed to medium and gradually add in the sugar while the mixer is on. Continue to whisk the meringue until stiff peaks and glossy, about 7 - 8 minutes.
• Sift the cocoa powder into the meringue and add in vinegar and chopped chocolate. Use a spatula and fold until just combined. It should be a light mocha color with no streaks or cocoa.
• Pour the meringue onto the marked baking paper and use a spatula to spread it evenly. It does not need to be perfect or evenly smooth. Do not overwork the meringue or it will deflate.
• Place in pre-heated oven and bake for 45 - 50 mins until the meringue is puffed and crisp all over, yet slightly soft in the middle.
• Do not worry about the cracks as that is very normal and will be covered by the mascarpone cream later.
• Turn off the oven and open the oven door slightly and let it meringue cool completely inside. This will minimize the sinking of the meringue.
• Using a hand whisk or electric mixer, beat the mascarpone, whipping cream, and vanilla extract until combined. Add in the sugar and continue to beat until soft peaks. Do not over beat the mixture or it'll become grainy.
• Carefully peel off the cooled meringue shell from the baking paper and set on the serving tray.
• Spread the whipped cream on top of the meringue.
• Top with shaved chocolate and fresh strawberries.
• Slice and enjoy.
• Note: You could make this up to 12 hours ahead of time before serving. Keep refrigerated.

CHOCOLATE MASCARPONE MOUSSE

Steps:

• Melt chocolate chips in microwave. It takes about 1-2 mins,, in microwave on HIGH(1000W) to melt Chocolate.
• Keep on stirring chocolate on regular intervals. Cool melted chocolate at room temperature.
• Whip cream to medium soft peaks. Refrigerate till further use. You can use Whip Cool too.
• In a mixing bowl, add mascarpone and vanilla essence. Add melted chocolate and mix it thoroughly. Do not whip at high speed.
• Fold in cheese and chocolate mixture with whipped cream light hands using a silicone spatula.
• Serve in shot glasses/pastry bowls, tarts with grated chocolate/more whipped cream and berries.
• Refrigerate till the time of serving.

WARM CHOCOLATE CAKES WITH MASCARPONE CREAM RECIPE

Steps:

• Preheat the oven to 375 degrees F
• Coat six 6-ounce ramekins with butter, and dust lightly with flour
• Set the ramekins on a sturdy baking sheet
• In a microwave-safe bowl, melt the chocolate with the butter; let cool
• In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks, and sugar on high speed until pale and fluffy, about 4 minutes
• Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain
• Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly
• Let stand for 5 minutes
• In a bowl, beat the cream with the vanilla seeds, brown sugar, and lemon zest until soft peaks form
• Add the mascarpone and lemon juice and beat until blended
• Run the tip of a small knife around each cake to loosen it, then unmold onto plates
• Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings

CHOCOLATE CANNOLI CAKE

Steps:

• For the Chocolate Sour Cream CakePreheat oven to 325 degrees. Grease and flour three 8 round inch pans ( you could also use three 9 inch round pans).This recipe uses the Reverse Creaming Method of Mixing. Add dry ingredients to the bowl of your mixer and mix for one minute to blend (sugar, flour, cocoa, baking soda, baking powder, and salt) Add butter a few slices at a time and mix until it reaches a crumbly, sandy texture. Be careful not to over-mix beyond "sandy" consistency. In another bowl, combine sour cream, eggs, milk, and vanilla. Using a fork, mix together. This is all of your wet ingredients except for the coffee, it will be added to the batter later. Set a timer for 1 ½ minutes and SLOWLY add half of your egg mixture to your butter/flour mixture while mixing. Start mixer on low speed then increase to medium for the remainder of the 1 ½ minutes. Do Not Mix Above Medium Speed. Stop mixer, scrape the sides and bottom of bowl, and add half of the remaining egg mixture. Mix on medium speed for 20 seconds. Stop mixer, scrape down the sides if necessary, and add the last of the egg mixture. Mix for 20 more seconds on medium speed. Slowly add HOT coffee and mixing for 30 seconds to blend. Batter will be runny but that is okay! This recipe makes about 9 1/2 cups of batter. Pour into 3 prepared 8" or 9" pans and bake at 325 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean. For the Chocolate-Chocolate Chip Mascarpone FillingUsing a spatula or a hand mixer on low speed, slowly mix the mascarpone, powdered sugar, cocoa powder, and vanilla just until smooth. Fold in the mini chocolate chips. Refrigerate until ready to use. For the Chocolate Whipped CreamChill the mixing bowl and beaters/whisk attachment in the freezer for 10 minutes. (If you have a metal bowl, it will hold the cold temperature even better). Pour the heavy cream, sifted powdered sugar, sifted cocoa powder and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed. The cream begins to thicken (approx. 1 1/2 minutes). Beat until thickened, fluffy, and peaks hold their shape when the beaters are removed. Assembling the CakePlace chocolate cake layer on a cake pedestal or cake plate. Spread chocolate mascarpone filling on top. Top with the second chocolate cake layer and repeat. Top with the final cake layer and frost cake with chocolate whipped cream. I pressed mini chocolate chips around the sides of the cake, and added a french tip border around the top edge using a piping tip 6B. I topped the stars with mini chips. *As a side note, you may also like to decorate with pirouettes around the sides as I did with my vanilla Cannoli Cake recipe. I opted to go with mini chips instead this time.

CHOCOLATE MASCARPONE BUNDT CAKE

Steps:

• Preheat the oven to 350F. Butter and flour a bundt pan very well.
• In the bowl of a stand mixer, beat together the butter and sugar until creamy.
• Add in the eggs and vanilla, and beat until fluffy. Stir in the sour cream and mascarpone, and mix until combined.
• Add in the flour, cocoa, baking soda, and salt, and beat until creamy and fluffy.
• Finally, stir in the chocolate chips.
• Pour the batter into the prepared bundt pan, and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.
• Let cake cool slightly in the pan, then invert onto a serving platter. Sprinkle with powdered sugar before serving.

CHOCOLATE MASCARPONE CREAM

Steps:

• Crush the chocolate and melt with the double cream over a hot water bath. Stir in the orange liqueur and mascarpone. Pour into dessert glasses and chill for at least 1 hour.
• Serve with a dollop of whipped cream.