google-site-verification: google7c9bea6a156fd9df.html
Chocolate Mascarpone Cream

Chocolate Mascarpone Cream

Print Recipe
Chocolate Mascarpone Cream Yum
Chocolate mascarpone cream that is lip-smacking delicious! YUM! ~BB Bakes Sugar Art
Lust Cake
Servings
Servings
Lust Cake
Instructions
  1. Melt the chocolate in top of a clean double boiler over simmering water, stirring until smooth. Set aside to cool completely.
  2. Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
  3. 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.
  4. Fold the whipped cream into the chocolate mixture in 2 batches.
  5. 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.
Chipotle Chocolate Ganache

Chipotle Chocolate Ganache


Print Recipe
Chipotle Chocolate Ganache Recipe Yum
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
Instructions
  1. Add chipotles with adobe sauce to a heat-proof bowl. (1 chipotle pepper with adobe sauce = mild smoked spicy flavor.)
  2. In a saucepan, stir and bring cream to a slight boil over moderately low heat and pour over peppers. Carefully swirl bowl to submerge peppers in hot cream. Cover and chill overnight.
  3. Roughly chop chocolate; add to a heat-proof bowl.
  4. Reheat chipotle cream, stir to a slight boil over moderately low heat; remove chipotle peppers. Pour over chocolate; swirl the bowl to submerge chocolate.
  5. Cover and allow ganache to stand undisturbed for 5-minutes.
  6. Whisk ganache gently until smooth.
  7. Cool ganache to room temperature. (The ganache should coat a spoon nicely when ready for cake coverage.)
  8. Set a chilled cake onto a wire rack with a sheet pan underneath (to catch drips), pour ganache onto the top center of the cake.
  9. Quickly spread ganache evenly over top and sides of the cake with a long, narrow spatula.
  10. Allow cake to stand at room temperature until ganache is set; approximately 5-minutes.
  11. Keep cake at a cool temperature in the fridge until ready to serve.
error: Content is protected !!