Chocolate mascarpone

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Wendy

Chocolate mascarpone

Hi Lindsey

I experimented with making chocolate mascarpone. I think the chocolate was too warm because although I left it to cool for about 5 minutes as soon as I put a spoon in it it began to harden again. Undeterred, I poured the chocolate into the mascarpone and mixed it in. It wasn't too bad as it took on the colour of the chocolate but had pieces from the set bits. It looked and tasted as if it had chocolate drops in. Husband decided he would prefer the mascarpone plain. There's no pleasing some husbands!!

Wendy

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Tompeters

Chocolate marscapone

Hi Wendy, I've never made that but I do make fresh cream and butter chocolate truffles when SWMBO isn't watching :)

My intuition would be to use good quality cocoa powder sweetened to taste with caster sugar or a sugar syrup (cold). Much like chocolate double cream, I would think? Yum :))

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Wendy

Mascarpone

Good morning, Tomps

What I'm after is a spreadable chocolate filling for cakes as we don't like buttercream. I like your idea of truffle-type filling but I can only get UHT double cream, aerosol stuff (yuk) there is a fresh cream that can be whipped but doesn't hold its shape well enough to spread. As for cocoa powder, it's only own brand that's available. I might just give up on chocolate filling and stick to jam or plain mascarpone!

Thanks for idea anyway

Wendy

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Lindsey, Food Editor

Chocolate filling

Hi Wendy,

Sorry it didn’t work this time. I will have a go myself when I can. The pastry chef at the football club makes a very good chocolate frosting using condensed milk, chocolate, icing sugar and chocolate sauce (which I expect is made with cream). Can you get these ingredients?

If you can I will ask him for a recipe and scale it down.


Kind regards

Lindsey

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Tompeters

Chocolate mascarpone

Hi Wendy, I lived in Spain. France and Italy for years so I know the problem with cream! I digress, but sometimes I wonder if it'd be worth running a delivery service to the main towns near popular ex-pat areas.

Marscapone is as near as you can get but do chat to some of the artisan dairy suppliers in the weekly farmers' markets. I'd bet they'd put some double cream aside for you, especially if you bought other things from them regularly.

As for cocoa, the one I have right now is an own brand made, I think, in Belgium, and is very inexpensive. I looked last night but it seems to have gone for a walk so can't give you the details....I think it is pretty much pure cocoa; no milk fat, sugar, salt, etc., just a mix of cocoa powder, some cocoa butter etc. It was very inexpensive in, I think, Morrisons and every bit as good or better than Bournville or the ultra-expensive ones.

We used to bring back a fair bit of Elmlea when we took the car to the UK, using a few legs of frozen NZ lamb as cold blocks - the lamb still stayed frozen to the south of Spain by wrapping in T towels, newspaper, etc.

I have a s-i-l who lives on her smallholding near L'Aigle - no cattle - and she'd possibly know if you'd like me to ask her?

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Wendy

Lindsey/Tomps

Hi

I can get condensed milk but the chocolate sauce doesn't seem to have anything resembling chocolate or cream! Having said that it would be very kind of you to ask the pastrychef for the frosting recipe. If I use the chocolate sauce it might not taste too bad mixed with the other ingredients. Please don't go to any trouble if you are too busy.

Tomps, don't go to any bother asking SIL. The markets here mostly sell cheese, meats and vegetables rather than cream.

It might be simpler just to melt the chocolate and use it on top of the cake and fill with mascarpone.

Wendy

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Tompeters

Chocolate mascarpone

Wendy, OK, just ask if you change your mind. If the cheese is made from cows' milk on the farm (artisan-style) some of it might even be cru (won't try the circumflex on this board) or at least flash pasteurised in which case it wouldn't be a problem for them to set aside a ladle or two of double cream from time to time? I just don't understand why the French are not accustommed to this most natural and simple of all fresh foods.

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violet eyes

chocolate filling

Hi Wendy,
have you thought about making a chocolate creme patisserie or sometimes called chocolate pastry cream. They can be used as fillings for cakes or pastry I've just googled it and there are plenty to choose from. No cream involved.

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Lindsey, Food Editor

Chocolate Frosting

Hi Wendy,

I visited the pastry chef, Martin, this morning and here is his recipe.

The good news is that you do not need any chocolate sauce.

He says this recipe is suitable to fill and cover an 8 inch chocolate sponge cake.

He uses the Condensed Milk 'Caramel' but if you cannot get the caramel variety (you probably already know this but just in case!) all you do is put 2 cans of condensed milk, on their side in a saucepan and cover them with cold water. Bring the water up to boil then simmer for two and a half hours. Then leave to go cold before opening.

Then to make the frosting heat contents of the 2 cans of caramel in a heatproof bowl over barely simmering water with 2 teaspoons icing sugar. (Yes that is only 2 teaspoons). Melt 250g dark chocolate in a separate bowl then stir the melted chocolate into the warm caramel. And that’s it.

Martin says as it cools it will thicken. He says he starts to fill his cake quite soon and then the frosting will be a spreadable consistency to cover the cake. He said when it cools a little more it can be piped if you like but he generally works with it whilst it’s still warm.

Best wishes

Lindsey

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Wendy

Tomps/VE/Lindsey

Hi All

Tomps, I don't think the Italians know what they're missing not having proper double cream, much like the French.

Violet Eyes, I never gave a thought to creme patisserie! I might try that for ourselves but I wanted a recipe without egg yolks as my sister is allergic to them.

Lindsey, thanks ever so much for taking the trouble I shall be making this probably mid-week and will let you know how it goes. I have heard of boiling tins condensed milk but never tried it.

Thank you all for your help.

Wendy

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Tompeters

Chocolate mascarpone

Linsdey, is that the 'sweetened condensed milk' or the unsweetened? Never heard of the caramelised version, sounds yum and Thomasina is a condensed milk freak. I fear I'll have to bill you for her new wardrobe!

Wendy, it's the same in Spain as well thought Galician fresh milk is superb...better even than Swiss or Austrian, to my palate. At one time the EU was trying to outlaw fresh dairy in favour of UHT on the grounds of energy savings (refrigeration). I suspect it all stems from the hot Med basin and hot continental summers before fridges. When my parents started to like in Italy in the early 1970s fresh milk was almost unobtainable - just a few specialist shops and it was sold in plastic bags. We found EuroSpin's fresh Austrian(?) milk was about the best in 2008/9. You could make your own cream from full fat milk (4% is quite usable) but since it's been fine-spray homogenised you'd probably need to centrifuge -- no doubt you keep a centrifuge in the kitchen :))

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Lindsey, Food Editor

Chocolate Frosting

Hello Tompeters,

It is Nestle Carnation ‘cook with’ Caramel.

Best wishes

Lindsey

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Tompeters

Chocolate mascarpone

Thanks, Lindsey, I don't belive I've ever seen it. You mentioned placing a tin of condensed on its side and sinner two hours to make a similar product. Would that be using sweetened or unsweetened condensed milk (both of which we can get easily). Thanks :)

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Lindsey, Food Editor

Chocolate Frosting

Hello Tompeters,

If we are boiling our own we use the Nestle Carnation ‘cook with’ condensed milk, which is sweetened.

If you can get the caramel one it saves a lot of time.

Best wishes

Lindsey

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Kayb

Creme Patissiere (thick custard)

Hi Wendy, as your relatives are alergic to egg yolk, just use custard powder to make a creme patissiere.
It isn't a cheat at all, The powder was originally invented by the Monkhouse Family (of Bob Monkhouse fame) as his wife was allergic to eggs and he didn't want her to miss out on the puddings.
Karen

 
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