Melt the chocolate in top of a clean double boiler over simmering water, stirring until smooth. 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 chocolate and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix) or fold in the mixture by hand.
Fold the whipped cream into the chocolate mixture in 2 batches.
Pipe immediately, or cover and refrigerate overnight. If chilled, allow to stand at room temperature 1 hour before piping. Transfer the chocolate mascarpone cream to a pastry bag fitted with a large star tip. Pipe.
Kick-up your cake a notch (or maybe two) with this sweet 'n spicy Chipotle Chocolate Ganache.
Complimentary with grilled meats, it's the 'guinda del pastel' that withstands the Texas heat. (Well in the shade that is, 'cause nothin' is that non meltable but it's pretty darn close.) ~recipe by BB Bakes Sugar Art