Chocolate Mascarpone Cheesecake Pots
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From the look, dessert is very simple. But when you taste it, you understand that the taste is more different than the view – taste is adorable. Everyone in my family couldn’t stop after one bite. I divided dough to four ramekins because the portions were very small, but I did mistake. I really should divide it to 8 cups because this cream is very satisfying.
Chocolate Mascarpone Cheesecake Pots
Time needed:
Yields: 8 servings
Calories: 223 kcal / serving
Ingredients:
1 cup = 237 ml
- 1 cup heavy cream
- 100 g dark chocolate, finely chopped
- 225 g Mascarpone cheese
- ¼ cup sugar
- 1 tsp. vanilla
- pinch salt
- 1 tbsp. all-purpose flour
- 3 large eggs
Directions:
- Position rack in the middle of the oven and preheat to 160°C.
- In a saucepan, bring cream to a simmer over medium heat.
- Remove the pan from 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.
- In a large bowl, whisk together the mascarpone and sugar until smooth.
- Add eggs one at a time, whisking well after each addition until smooth.
- Add flour, salt, vanilla and mix until incorporated.
- Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth.
- Put eight custard cups, ramekins, or small oven proof coffee cups in empty 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 when shaken, 30-40 minutes.
- These will firm up as they cool to room temperature.
- Cover each pot with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- These can be made up to 2 days in advance.
- Enjoy!
Source: Culinary Concoctions by PeaBody
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