chocolate sin

chocolate sin
 
alt

This recipe was uploaded
by maddimouse

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 100 g milk chocolate
  • 50 g cream
  • -----------------------
  • 150 g cream
  • 1 teasp vanilla sugar
  • 100 g mascarpone
Boil some water and pour it into a pot. Put a bowl with the chocolate and cream on top and carefully stir until it has all melted. You might have to place the pot onto the stove, but be careful not to heat it up too much! Remove the bowl from the pot and let the chocolate cool down, stir every now and then. It doesn´t have to be 100% cold, but shouldn´t be warmer than average room temperature.

Whip the cream with vanilla sugar, just so it´s half stiff. Add the mascarpone and mix it until it´s one smooth mass.

Now slowly add the cooled down melted chocolate and fold it under. You can now control how sweet your dessert is by trying it every now and then. That´s why I wouldn´t pour all the chocolate to the mascarpone-cream at once.

When finished, pour the chocolate sin in little bowls, wine glasses or whatever you want to serve it in. This is a very rich desssert, so this recipy is actually enough for four portions, even though it might not look like it!

chocolate sin

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by maddimouse

 
 
This is true comfort food! It´s something you shouldn´t make, though, when you have to watch the amount of calories you consume!
You can use any chocolate you like, just be aware that the amount of vanilla sugar might vary due to the chocolate you are using! In case you want to use some white chocolate, I wouldn´t add any sugar and even use less than 100 g of chocolate, maybe 60. You will have to try it to find out how sweet you want this to be!

Method


Boil some water and pour it into a pot. Put a bowl with the chocolate and cream on top and carefully stir until it has all melted. You might have to place the pot onto the stove, but be careful not to heat it up too much! Remove the bowl from the pot and let the chocolate cool down, stir every now and then. It doesn´t have to be 100% cold, but shouldn´t be warmer than average room temperature.

Whip the cream with vanilla sugar, just so it´s half stiff. Add the mascarpone and mix it until it´s one smooth mass.

Now slowly add the cooled down melted chocolate and fold it under. You can now control how sweet your dessert is by trying it every now and then. That´s why I wouldn´t pour all the chocolate to the mascarpone-cream at once.

When finished, pour the chocolate sin in little bowls, wine glasses or whatever you want to serve it in. This is a very rich desssert, so this recipy is actually enough for four portions, even though it might not look like it!
Show/hide comments

comments powered by Disqus