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Sweet Sauces and Creams

Chocolate Mascarpone Cream

Chocolate Mascarpone Cream is a variation on classic Mascarpone Cream, and it's just as good for filling cakes, brioches, croissants, and more.
Recipe Chocolate Mascarpone Cream
  • Difficulty Easy
  • Preparation 15 minutes
  • Servings for 6 people

When it comes to Mascarpone Cream, the first things that come to mind are two cornerstones of Italian cooking: Tiramisu and Panettone served with its cream. But how about making this recipe even more indulgent with Chocolate Mascarpone Cream? Perfect for filling cakes and for a tiramisu that’s different from the usual, and also wonderful eaten with a spoon alongside a few homemade cookies, it’s simple to make and ideal when you’re short on time.

Ours is a Mascarpone and Heavy Cream filling, enriched with melted Chocolate, which in a way recreates the Nutella and Mascarpone pairing that works so well. In exactly the same way, you can make Mascarpone and Nutella Cream, so you don’t even have to melt the chocolate and dirty extra utensils. The other ingredients needed for the Chocolate Mascarpone Cream Recipe are the same as in the classic version, namely Egg Yolks and Sugar. However you decide to combine Mascarpone and Chocolate, you can’t go wrong.

We, for example, love Desserts with Mascarpone because they have a creaminess and flavor that are hard to find in other recipes. You can also use Chocolate Mascarpone Cream for Cakes, both as an outer decoration and as a filling. All it takes is a little imagination and a big sweet tooth.

Chocolate Mascarpone Cream is an even more indulgent variation on the classic Mascarpone Cream and Lactose-Free Mascarpone Cream. We also suggest taking a look at our 15 Indulgent Christmas Creams Ready in 10 Minutes: you’re sure to find something that suits you.

Ingredients for 6 people

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Method

  1. To make the Chocolate Mascarpone Cream, start by heating the whipping cream in a small saucepan, add the dark chocolate broken into small pieces, and let it melt over low heat. Let everything cool, then move on to beating the egg yolks with the sugar until frothy.
  2. Using an electric mixer, beat the mascarpone well with the powdered sugar. Once the chocolate and cream mixture has cooled, add it to the mascarpone cream, whip everything well, and let it firm up in the refrigerator for at least 1 hour before using. Your indulgent Chocolate Mascarpone Cream is ready. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you’re lactose intolerant, you can make a tasty Lactose-Free Chocolate Mascarpone Cream using lactose-free mascarpone and non-dairy cream.

Tips

While the chocolate cools, we recommend covering it with plastic wrap pressed directly onto the mixture.

Storage

Chocolate Mascarpone Cream must always be kept in the refrigerator, for no more than 2-3 days. Here too, freezing is strongly discouraged.

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