Recipe
Instant chocolate mascarpone creams
Forget the fancy techniques and the long grocery list – this recipe delivers massive, savory flavor with the kind of "no-fuss" speed a busy night actually requires.
By Elizabeth Hewson
While I mostly prefer to serve dessert in the centre of the table for guests to help themselves, I will admit there is a certain elegance about individual servings. These billowy creams look beautiful in little glasses, but don’t let your eyes get the better of you – these are rich; a little goes a long way.
They do need to be made in the moment and served straight away, but considering the effortlessness of them, this shouldn’t be a call for concern. Berries make the perfect partner, especially big, fat strawberries that can be dipped and twirled in the chocolate cream.
Ingredients to make chocolate mascarpone creams
Serves 4
120 g (4¼ oz) dark chocolate (70% cocoa solids), roughly chopped
1 egg
250 g (9 oz) mascarpone
1 teaspoon vanilla paste or extract
¼ cup (60 ml) full-cream milk
To serve
Salt flakes
Fruit of your choice, such as strawberries, berries or cherries
How to make chocolate mascarpone creams
Fill a medium saucepan with roughly 4 cm (1½ inches) water. Place over medium heat and bring to a gentle simmer. Suspend a heatproof bowl on top of the saucepan, ensuring that it fits snugly but doesn’t touch the water.
Reduce the heat to allow the water to gently simmer, then add the chocolate and slowly let it melt, giving it a stir to encourage it. Once the chocolate is melted, take it off the heat and immediately whisk in the egg. It will go very thick and shiny. Add the mascarpone and vanilla and continue to whisk until combined. Pour in the milk to loosen things up. You should have lovely, billowing cream.
Serve in small glasses or bowls and sprinkle with salt flakes, then serve immediately with strawberries or berries.
Images and text from Home Food by Elizabeth Hewson, photography by Nikki To. Murdoch Books RRP $45.00.
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