Tuesday, March 18, 2008

Chocolate Mascarpone Cheesecake Pots

This one is real good, can you imagine a creamy texture cheese with a load of chocolate. The recipe is coming from .......................again, but how can you resist it, only reading it make me want to go to the kitchen and whipping up something. In fact I fall in love with both Mascarpone and chocolate, so the combination of both is the best. Even the author suggests serving this delicious cup with shortbread spoon, I didn’t, my spoon is great enough (ok, a confession: I couldn’t do anything more, even the word waiting was not in my dictionary at that time, I just used my spoon to taste it and I couldn’t stop). It’s sticky, messy, gooey as the name of the book.
*Note: I suggest you taste your chocolate before adjust the right amount of the sugar, as I use simple semisweet chocolate as Lindt Dark with only 43% cocoa mass, I reduced the sugar to ⅛ cup).

Chocolate Mascarpone Cheesecake Pots
Serves 8


1 cup
Heavy cream
4 oz
Semisweet chocolate finely chopped
8 oz
Mascarpone cheese
¼ cup
Sugar (* see note)
3
Large eggs
1 tsp
Vanilla extract
Pinch of salt
1 tbsp
Dark rum (optional)
Boiling water as need
Sweeten whipped cream
Chocolate grated
Preheat the oven to 325° F
Put the cream in a saucepan; bring to simmer over medium heat. Remove the pan from the heat before the cream starts to boil and add the Chocolate, stirring constantly until mixture is smooth. Set aside and let cool to room temperature.
Whisk together the mascarpone and sugar in a large bowl until smooth. Add the eggs one at a time, whisking well after each addition until the mixture is smooth.
Add the vanilla, salt, and rum (if using) and whisk to combine.
Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth.
Put eight 4-ounce custard cups ramekins or small ovenproof coffee cups in an empty 9-by-13-inch baking pan. Divide the chocolate-cheesecake mixture among the cups.
Put the baking dish in the oven and then carefully pour boiling water into the pan, adding just enough water to reach halfway up the sides of the custard cups.
Cover with aluminum foil.
Bake until the tops of the cheesecakes appear solid but jiggle slightly hen shaken, 30 to 40 minutes. The perfect consistency is a little soft, but not liquid. The cheesecake pots will firm up as they cool. Transfer the pots from the baking pan to a wire rack and let cool to room temperature. Cover each pot with plastic wrap and refrigerate for at least 4 hours or preferably overnight before serving. The cheesecake pots can be prepared up to 2 days before serving.
Top each cheesecake pot with a dollop of whipped cream and chocolate.

2 comments:

Deborah said...

What a beautiful dessert! It sounds tasty, as well!

Nina's Kitchen (Nina Timm) said...

Chocolate cheesecake in my own little pot, how lucky can one be....

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