Best Chocolate Mascarpone Cheese Ball With Dried Cherries Recipes

CHOCOLATE MASCARPONE TRUFFLES

Steps:

• In a small heavy saucepan, combine 4 ounces semisweet chocolate, the dark chocolate, cream and cheese. Cook and stir over low heat until smooth. Transfer to a small bowl; cover and refrigerate for 3 hours or until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., In a microwave, melt remaining semisweet chocolate; stir until smooth. Dip balls in chocolate; allow excess to drip off. Roll in pistachios. Place on waxed paper; let stand until set. Store in the refrigerator.

CHOCOLATE MASCARPONE CHEESE BALL WITH DRIED CHERRIES RECIPE

Steps:

• 1. To melt white chocolate, bring an 1 or 2 inches (2.5 or 5 cm) of water in a small saucepan to a boil. Remove from heat; place metal bowl filled with white chocolate over top, but not touching water. Let slowly melt for a few minutes; then stir until smooth. 2. Meanwhile, turn mascarpone into a small bowl; stir with rubber spatula until smooth. Stir in kirsch and vanilla; then mix in melted white chocolate. When smooth, fold in cherries thoroughly. 3. Shave bittersweet chocolate with a chef's knife or coarsely chop. Turn half out in a 6-inch (15-cm) circle on a long piece of plastic wrap laid on work surface. Heap cheese mixture into a ball over top. Sprinkle with remaining shaved chocolate. 4. Lift plastic wrap to help shape into a ball with your hands. Press so most of the chocolate adheres; form into a slightly flattened circle. Wrap in plastic wrap; set on plate. Reshape as needed. To firm, refrigerate for 2 hours or for up to 5 days. 5. A couple of hours ahead of serving, remove cheese ball from refrigerator to come to room temperature. Place on serving plate; scatter with any loose bittersweet chocolate bits so some falls about ball on plate. Serve with chocolate wafers for spreading.

CHOCOLATE NAPOLEONS WITH MASCARPONE CREAM AND CHERRY COMPOTE

Steps:

• Make chocolate layers:
• Place baking sheet, bottom side up, on work surface. Cover bottom side with foil, tucking ends under. Mark 15 x 9-inch rectangle on foil. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Pour onto foil; spread to cover rectangle. Chill until just set but not hard, about 8 minutes.
• Cut chocolate rectangle lengthwise into three 3-inch-wide strips. Cut strips crosswise into six 2 1/2-inch-long pieces. Chill 1 hour. (Can be made 1 week ahead. Cover; keep refrigerated.)
• Make mascarpone cream:
• Using electric mixer, beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. Cover; chill at least 1 hour and up to 3 hours.
• Place 1 chocolate piece on each of 6 plates. Spread 3 tablespoons mascarpone over each. Top with another chocolate piece; spread mascarpone over. Top with third chocolate piece. (Can be made 6 hours ahead. Cover; chill.) Dust with powdered sugar. Spoon compote alongside.

CHOCOLATE CHIP CHEESE BALL

Steps:

• Beat cream cheese, butter and vanilla until smooth; beat in sugars just until blended. Stir in chocolate chips. Refrigerate, covered, until firm enough to shape, about 2 hours. , Place mixture on a large sheet of plastic wrap; shape into a ball. Refrigerate, wrapped, at least 1 hour. , To serve, roll cheese ball in pecans. Serve with graham crackers.