We did a bit of experimenting and created a little sin with our currant-mascarpone cream in a chocolate coat…
The ingredients for this currant-mascarpone cream in a chocolate coat:
- about 200 g dark couverture chocolate
- 180 g mascarpone
- 120 g low-fat quark
- 40 g sugar
- about 250 g fresh currants
- 50 g meringue
- vanilla sauce
- powdered sugar
- hazelnut brittle
- also small silicone molds (We used small Bundt cake molds. Important: The size of the molds determines the amount of cream and couverture needed. Our molds hold about 75 ml each.)
Preparation:
1. It’s best to fill the silicone molds with water the day before and freeze them – but be careful, don’t fill them completely to the top.
2. The next day, melt the couverture chocolate in a water bath. Now take a frozen water Bundt cake out of the silicone mold, place it over a rack, and pour the liquid chocolate over it. Repeat this until all the ice Bundt cakes are coated with chocolate. The ice will start to melt gradually. Keep checking if the chocolate shell can be lifted off and put the finished shells in the refrigerator for now.
3. In the meantime, you can prepare the cream. Crumble the meringue and set aside a part for later decoration. Mix mascarpone, quark, sugar, and some currants into a creamy, firm mass. Tasting is really important, as the sweetness of the cream heavily depends on the sweetness and acidity of the currants. Now fold in the meringue and put this mixture along with some fresh currants into the chocolate molds. Then put the filled chocolate molds back in the refrigerator until serving.
4. Before serving, decorate the plates with the remaining fresh currants, powdered sugar, the rest of the meringue, and vanilla sauce. Then place the chocolate cakes on top and sprinkle with the hazelnut brittle, which you can also incorporate into the filling for extra crunch.
Done. Enjoy indulging!
P.S.: No waste: We saved the excess chocolate that dripped off before the ice melted, reheated it, and filled the leftovers along with some brittle into a chocolate bar silicone mold – that way we could also use and enjoy the excess.