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Chocolate and Mascarpone Cream
A smooth, aromatic base cream perfect for filling cakes, covering desserts, or piping into tarts. It balances the richness of 55% dark chocolate with the creaminess of mascarpone for a texture that is neither too sweet nor too bitter.
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Ingredients
- 166 g Dark Chocolate 55%
- 80 g Heavy Cream (divided (40g for chocolate, 40g for mascarpone))
- 2 Egg Yolks
- 250 g Mascarpone Cheese
- 15 g Powdered Sugar
Steps
- 1
In a heat-proof bowl, combine 166g of dark chocolate, 40g of heavy cream, and 2 egg yolks.
- 2
In a separate bowl, combine 250g of mascarpone cheese, the remaining 40g of heavy cream, and 15g of powdered sugar. Mix well with a whisk until smooth.
- 3
Place the bowl with the chocolate mixture over a water bath (bain-marie) and heat just until the chocolate is completely melted and the mixture is smooth.
- 4
Pour the warm chocolate mixture over the cold mascarpone mixture.
- 5
Whisk the two mixtures together thoroughly until a uniform, fine texture is achieved. The cream is now ready to be used for filling or piping.
Notes
This cream is highly versatile: it can be used to fill cakes, cover desserts, or fill tarts. It pipes very well and holds its shape. The 80g of cream mentioned in the ingredients is divided equally between the two mixtures.
Nutrition per serving
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