Chocolate Mascarpone Pie With Mocha Sauce Recipe 485 Food

CHOCOLATE MASCARPONE PIE WITH MOCHA SAUCE RECIPE - (4.8/5)

Steps:

• Crust: Preheat oven to 325° F. In a food processor, pulse cookies and cinnamon until cookies are a fine crumb. Place crumbs into a mixing bowl, add butter and mix until well-incorporated. Add milk and continue to mix until the crumbs clump together. Press crumbs into a pie pan, working up the sides and across the bottom until the pan is covered and thickness is unform. Reefrigerate 10 minutes. Bake crust for 6 minutes at 325° F. Let cool on a wire rack and refrigerate 10 minutes before filling. OR TAKE THE EASY WAY - buy the crust already done. Filling: Dissolve the instant coffee in the hot water and set aside. In a medium mixing bowl, stir the mascarpone (and cream cheese if used) to soften. Add the coffee, melted chocolate and vanilla and stir gently until evenly blended. Keep at room temperature while making the whipped cream. Beat the cream with an electric mixer until it holds soft peaks. Add confectioners' sugar and continue to beat until stiff peaks form. Gently fold 1/3 of the whipped cream into the chocolate-cheese mixture, then spoon into the crust. Top with remaining whipped cream. Refrigerate for at least one hour or overnight before serving. Sauce: Bring cream, coffee and butter to a simmer in a medium saucepan. Remove from heat and add chocolate chips and let the mixture sit 2 minutes. Add corn syrup and vanilla and whisk until smooth. The sauce will thicken as it cools and is best served slightly warm.

CARAMEL MACCHIATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
• Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
• Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
• To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

DOUBLE CHOCOLATE FUDGE BROWNIE WITH MOCHA SAUCE

Steps:

• Preheat oven to 160°C.
• Brush a 20cm (base measurement) springform pan with melted butter to lightly grease, then line the base and side with non-stick baking paper.
• Place the dark chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth.
• Combine the sugar, flour, cocoa powder and milk chocolate in a large bowl. Add the dark chocolate mixture and eggs and stir until just combined.
• Pour into the prepared pan.
• Bake in oven for 1 hour 20 minutes or until crumbs cling to a skewer inserted into the centre.
• Set aside for 2 hours to cool.
• Meanwhile, to make the mocha sauce, place the dark chocolate, thickened cream and coffee in a medium saucepan over low heat.
• Use a metal spoon to stir until the chocolate melts and the mixture is smooth.
• Dust the brownie with cocoa powder. Cut into wedges. Divide among serving plates.
• Top with mocha sauce and double cream to serve.

VEGAN CHOCOLATE MOCHA PIE

Steps:

• In a small saucepan, combine water and agar-agar flakes and bring to a boil.
• Gently simmer until agar has dissolved completely, about 5 minutes.
• Add espresso and stir until dissolved. Cool slightly.
• In a food processor or blender, blend tofu, maple syrup, cocoa powder, vanilla, salt and cooled espresso mixture until completely smooth.
• Pour into the prepared pie shell. Refrigerate for several hours or overnight until firm.
• Serve topped with non-dairy topping.