Mascarpone is a soft, cream cheese that is perfect for making delicious, delicate desserts.
Chocolate Mascarpone - Basic Cooking Principles
Chocolate mascapone can be prepared by adding cocoa or melted chocolate. From this cheese is prepared a variety of creams for cakes or pastries. Chocolate mascarpone is also used to make mousses and desserts.
Mascarpone - quite expensive product, and not every housewife can afford to cook a cake based on this cheese.
From this article, you will not only learn the recipes for delicious, airy desserts with mascarpone, but also, we will teach you how to make this cream cheese at home. In fact, it is quite simple to make it, but to taste it will not yield to the shop.
Recipe 1. Mascarpone cheese cream at home
Ingredients
200 g of cottage cheese;
200 ml of 33% cream.
Cooking method
Curd twice wipe through a fine sieve. Pour in chilled cream. Immerse the mixer in the mixture and whip at low speed. It should make a dense, creamy mass. You can use cheese to make your favorite desserts.
Recipe 2. Dessert with chocolate mascarpone
Ingredients
33% cream - 250 ml;
liquor - 25 ml;
sugar - one hundred grams;
yolk - 3 pcs .;
250 g cream cheese mascarpone;
dark chocolate - 100 g
Cooking method
1. Break eggs, separate the yolk from the protein. Put the yolks in a deep bowl and add sugar to them. Beat with a mixer until a white foam appears.
2. Pour cream into a saucepan, put on a small fire and hold until they begin to boil. Turn off the fire. Chocolate break into pieces and lay them into the cream, stir until it is completely dissolved.
3. In the whipped yolks pour chocolate and creamy mixture and again beat with a mixer. Add cream cheese and knead until smooth. The resulting mass is poured into cups. We place them on a deep deco and set in an oven preheated to 160 C. On the deco gently pour water. We keep in the oven for half an hour, without closing the door. Then cool the dessert and refrigerate for three hours.
Recipe 2. Chocolate Mascarpone Mousse
Ingredients
100 grams of chocolate bitter;
one hundred grams of powdered sugar;
33% cream - 210 ml;
200 grams of mascarpone.
Cooking method
1. Break the chocolate in small pieces. Put in a metal bowl. Place it in a bowl of boiling water and melt the chocolate.
2. Pour the cream into a separate container, add the icing sugar and beat everything with a mixer until a strong meringue.
3. Put in a creamy mass a little mascarpone, without stopping to beat. The mass should be uniform and smooth.
4. Gradually pour in the melted chocolate, stirring thoroughly so that it spreads evenly. Spread the mousse in the bowl or glasses, and put in a refrigerator for a couple of hours.
Recipe 3. Cake with chocolate mascarpone "Taste of ice cream"
Ingredients
Korzh
egg;
150 ml of boiling water;
50 ml rast. oils;
milk - 100 ml;
250 grams of sugar;
2 g of soda;
incomplete two glasses of flour;
20 g of baking powder;
75 g of cocoa powder.
Cream
dark chocolate - 150 g;
sugar - 125 g;
300 ml of 36% cream;
Mascarpone - 250 g
Cooking method
1. Break an egg into deep dishes, add sugar, add lean vegetable oil and beat with a mixer until white foam appears. Add cocoa, soda and pour in milk. Stir until smooth. Combine the flour with baking powder, add to the resulting mass and mix. Now pour in slowly boiling water, while stirring intensively.
2. Grease the split mold with oil and sprinkle with flour. Put the prepared dough into it, level the surface with a wet spatula. Bake in the oven for forty minutes. Bake at 200 C. Check the readiness of the cake with a wooden skewer.
3. Remove the biscuit from the mold, wait until it is completely cool, and divide it with a sharp knife into three identical cakes.
4. Pour the cream into a small saucepan, add the broken chocolate and put on a slow fire. Stir continuously until the chocolate melts completely. Dissolve the sugar and hold it on the fire for some more time, stirring constantly to dissolve the sugar crystals.
5. Cool the chocolate mass to a slightly warm state. Put mascarpone in it and whisk with a mixer.
6. Each cake to coat chocolate mascarpone, stacking them one on another. Put the cake in the fridge for three hours and decorate it to your taste.
Recipe 4. Cake with chocolate mascarpone "Tenderness"
Ingredients
chocolate - 200 g;
half a kilo of mascarpone;
a pack of butter;
a third cup of flour;
one and a half glasses of sugar;
five eggs.
Cooking method
1. We take two saucepans: one more, the other smaller. Put the butter and chopped chocolate at the end. Boil water in a large saucepan. Set over a boiling water container with butter and chocolate. Melt on a water bath until smooth. Then remove and cool completely.
2. We break three eggs and beat them with a glass of sugar. Then pour in the melted chocolate and continue to beat a couple more minutes. Stir with a spoon, gradually pour the flour.
3. Spread mascarpone in a separate dish, beat two eggs into it, add half a cup of sugar, immerse the mixer in this mixture and beat it into a fluffy mass.
4. We lay out a baking sheet with parchment, lubricate it with oil and pour two thirds of the chocolate mass into it. Use a wet spatula to level the surface.
5. Pour the cheese mass on top and spread it evenly. Top lay the remaining dough. With the help of the back side of the spoon, make a marble drawing with heavy movements.
6. We put the form for an hour in the oven, preheated to 180 C. We check the readiness of the cake with a wooden toothpick. Cut the cooled cake into portions.
Recipe 5. Cake with chocolate mascarpone and jelly
Ingredients
Korzh
two eggs;
hydrated soda - 5 g;
honey - 25 g;
flour and a half cup;
sugar - 125 g;
butter - a quarter pack.
Cream
one hundred grams of butter;
condensed milk - half a can.
Cheese and chocolate mass
400 g Mascarpone cheese;
drinking water - 250 ml;
300 ml of 35% cream;
10 g of gelatin;
150 g dark chocolate;
80 g of powdered sugar;
50 g of cocoa;
75 ml chocolate liquor.
Cooking method
1. Getting to the preparation of honey cake. In a bowl, break the eggs, add honey and sugar. Beat with a mixer until the mass increases in volume, and white foam appears on the surface. Sift flour into a separate container. Melted butter and pour it into flour. Soda extinguish lemon juice and put it here. Stir to get the baby. Combine the flour mass with the egg. Beat everything with a mixer until you get a mass without lumps.
2. Take the deco, lubricate it with oil and sprinkle with flour. Pour the dough into it and send to bake for 20 minutes in the oven. The temperature of baking should be 200 C. Take out the finished cake from the oven, cool completely and shake it on a coarse grater.
3. Pour the condensed milk in a deep plate, put the softened butter. Beat with a mixer. The resulting mixture is poured into a crumb and mix.
4. We distribute the mass evenly along the bottom of a detachable form, slightly tamping hands.
5. Now turn to cooking mass with chocolate mascarpone. Break the chocolate into pieces and melt it in the microwave. We spread mascarpone in deep dishes, pour in melted chocolate and liqueur, add cocoa and icing sugar. All beat well with a mixer until a homogeneous, smooth mass.
6. Whip cream separately until soft peaks, add powdered sugar and continue to beat until resistant peaks.
7. Gelatin is soaked in water, stirred and left for ten minutes so that it swells. Pour it into a saucepan and heat, not bringing to boil, stirring continuously until the gelatin is completely dissolved.
8. Put the whipped cream in the cheese mass and gently mix with a spatula. Do not use the mixer at this stage! Here we introduce gelatin and mix it again. Mass is distributed over the surface of the cake in a uniform layer. We clean in the refrigerator for eight hours. We decorate with berries and chocolate chips. Cut the cake and serve with tea.
Recipe 6. Biscuit Cake with Chocolate Mascarpone
Ingredients
Dough
three eggs;
210 g of powdered sugar;
120 grams of wheat flour.
Cream
110 g of powdered sugar;
300 g of 35% cream;
60 g dark chocolate
Cooking method
1. Start by making a biscuit base. Separate the whites from the yolks. Do this very carefully so that not a single drop of yolk gets into the protein, otherwise it will not be possible to beat it up to the desired consistency.
2. Beat the yolks with a mixer with 120 g of powdered sugar until foam appears. Whisk the whites separately, adding 90 g of powdered sugar. Proteins should double in volume. Carefully combine the whites with the yolks so that the whites do not lose their airiness.
3. Add sifted flour to the whipped eggs, while mixing with a wooden spatula from top to bottom and only in one direction.
4. Pour the dough into a split form, lined with parchment, and place in a preheated oven for 180 C for half an hour. Immediately form with a biscuit, do not pull out of the oven. Wait ten minutes, remove the sponge cake, cool and cut it into two identical cakes.
5. Break the chocolate, put the pieces into the container of the blender and grind into small pieces. Whip cream with powdered sugar to resistant peaks. Put the chocolate chips and mascarpone in the cream. Stir until smooth.
6. Soak cakes soaked in pre-brewed tea without sugar. Put half of the cream on the bottom cake, cover with the top and coat it again. Sides also promezhte cream. Decorate the cake, as your fantasy tells you. Put the cake in the fridge for a few hours.
Chocolate mascarpone - tips and tricks from experienced pastry chefs
Chocolate mascarpone can cook not only from bitter chocolate. For this you can use white or milk chocolate.
If you are preparing chocolate mascarpone cakes, where the skin is impregnated, then it is better to make such a dessert in portioned ice cream bowls so that they do not lose their appearance when sliced. Such desserts are very tender!
You can decorate chocolate mascarpone with berries, chopped fruit, chopped almonds, nuts or chocolate chips.
For making mascarpone at home, it is advisable to take a heavy cream and cottage cheese.
