John Myers
Chocolate – Mascarpone – Heart
The perfect chocolate – mascarpone – heart recipe with a picture and simple step-by-step instructions.
- 1 Egg
- 2 tablespoon Sugar
- 2 tablespoon Coffee cream
- 60 g Flour
- 1 Tablespoon (level) Food starch
- 0,5 teaspoon Baking powder
- 3 leaf Gelatin white
- 50 g Whipped cream
- 100 g Milka – Chocolate Tart Herb
- 250 g Mascarpone
- 125 g Quark
- 2 tablespoon Sugar
- 150 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- Fresh raspberries
- Mix the egg with sugar, salt and coffee cream. Mix the flour with cornstarch and baking powder and sift over it. Stir everything. Grease a small heart baking pan (22.5 x 22 x 2.8 cm). Line the base with baking paper, fill in the dough and bake in the oven at 175 degrees for about 10 to 15 minutes. Let cool down.
- Soak gelatine in cold water. Bring the cream to the boil and melt the chocolate in it. Squeeze out the gelatine well and dissolve it in the chocolate cream.
- Stir the mascarpone, quark and sugar until creamy. Stir in the chocolate cream. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Carefully fold 2/3 of the whipped cream into the mascarpone cream. Chill the rest of the cream.
- Remove the base from the mold and place on a cake plate. Spread the cream on top and smooth it out. Smooth the edge with the back of a knife. Chill in the refrigerator for about an hour.
- Garnish with the rest of the cream and raspberries (or as you like). Chill until ready to eat.
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