Chocolate and mascarpone. I only recently discovered this wonderful combination after attempts to finish my leftover mascarpone cheese from all the tiramisu and cheesecake tarts.
I’m sharing two recipes today, because I love them all too much. I’ve also bookmarked a chocolate mousse recipe that I have yet to try. It won’t be long though.
I’m a fan of dark chocolate, so the recipes below all use 55% cocoa chocolate. You can adjust the chocolate accordingly to your preference – If you prefer something less sweet, use a 60- 70% cocoa chocolate. Alternatively if you have a sweet tooth, try milk chocolate instead.
My first attempt was a brownie, one that quickly became my favourite brownie recipe (sorry KAF deep dark fudgy brownies, you’re now in second place). It also won the hearts of many of my friends 😉 Fudgy with a deep chocolate flavour, it is not as sweet as other brownies I have tried so far. My guess is that it is because of the combination of melted dark chocolate and cocoa powder.
Adapted from theKitchn's One Bowl Mascarpone Brownies
- 1 cup (250g) unsalted butter
- 1/2 tsp salt
- 90g best-quality semisweet chocolate, finely chopped
- 1 (225g) cup white sugar
- 1/2 cup (64g) cocoa powder, sifted
- 1/2 cup (110g) mascarpone cheese
- 3 large eggs, at room-temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (62g) all-purpose flour, sifted
- 60g best-quality semisweet chocolate, finely chopped
- 6 tablespoons whipping cream
- 3 tablespoons unsalted butter
1. Preheat oven to 160°C, and line your pan with parchment paper.
2. Melt together your butter, salt and chocolate either over a double boiler, or in the microwave. I usually microwave it in short bursts of 10 seconds, and stirring the mixture in between until the butter and chocolate is fully melted.
3. Add sugar to melted butter chocolate mixture and mix until combined. Heat for an additional 30 seconds (15 for the microwave), remove and stir until it looks shiny. It will still look a bit grainy.
4. Add the marscapone, vanilla, eggs and mix until smooth.
5. Add in the flour and cocoa into mixture with a sieve and stir just until combined.
6. Pour batter into prepared pan and bake for 30 - 35 minutes. The original recipe states to bake for 40 - 45 minutes or until a toothpick comes out clean. I tried the original timing and didn't like the texture (the sides were a bit dry and cakey side). If you fudgy brownies, it's best to pull them out earlier, as the heat from the pan will continue cooking the brownie while it cools.
7. Use the flat end of a potato masher or bottom of a cup to lightly flatten the top of the brownies. This will help the ganache to coat evenly. Leave it to cool in pan for 10 minutes, then remove and leave it to cool completely.
8. While brownies are cooling, make your ganache - heat together butter, cream and chocolate in the microwave. Do as when melting the chocolate for the brownies, microwave it in short bursts (about 10 seconds each) and stir the mixture in between. Once you have a smooth, shiny ganche, immediately pour over the brownies.
9. Leave to cool and for the ganache to set. You can place it in the fridge - this also helps with clean brownie cuts later 😉
The next attempt is actually a truffle recipe, which I’ve made into chocolate tart by adding a biscuit crust. The mascarpone replaces the cream in truffles and that somehow works beautifully.
Adapted from All You need is Cheese's Mascarpone truffles
- 300 g dark chocolate, chopped
- 1/2 cup (110g) unsalted butter
- 1 cup (250g) mascarpone
- See biscuit crust from mascarpone cheese tart
1. Prepare the biscuit crust and leave to cool.
2. Melt chocolate and butter over a double broiler or in the microwave (see above brownie step 2 on how to microwave chocolate).
3. Once the chocolate and butter is melted, add in the mascarpone and mix until well combined.
4. Pour your mixture into the biscuit crust and leave to cool to room temperature. Once cooled, refrigerate for at least 2 hours before serving.
5. Dust with cocoa powder if you like!