Milk Chocolate Mascarpone Cups Recipes

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CHOCOLATE MASCARPONE FROSTING



Chocolate Mascarpone Frosting image

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

1/3 cup (35g/1.2 oz.) unsweetened cocoa powder (I use Dutch-processed)
2/3 cup (80g) powdered sugar
250 g/8 oz. cold mascarpone cheese
1 cup (240 ml) cold heavy cream

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.

MASCARPONE AND DARK CHOCOLATE CREAM IN WHITE CHOCOLATE CUPS



Mascarpone and Dark Chocolate Cream in White Chocolate Cups image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h50m

Yield 8 servings

Number Of Ingredients 8

8 ounces good-quality white chocolate, chopped
4 ounces bittersweet or semisweet chocolate, chopped
1 cup whipping cream
3 tablespoons sugar
8 ounces mascarpone cheese
1 teaspoon grated orange peel
1/4 teaspoon vanilla extract
White chocolate curls, for garnish

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



Milk Chocolate Mascarpone Cups image

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

3 1/4 cups (about 18 ounces) dark cocoa candy melting wafers
2 tablespoon plus 1 teaspoon coconut oil or vegetable shortening
1/2 cup (about 3 ounces) white candy melting wafers
1 1/4 cups milk chocolate chips
8 ounces mascarpone
3/4 cup heavy cream
1 tablespoon instant espresso powder

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.

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