Happy Valentine’s Day!
Posted on | February 15, 2009 |
Wow, it’s been a long time since I’ve updated here…but what better way to get back into posting than with chocolate! Since Valentine’s day is the day of chocolate, I thought what better way to celebrate than to pull out a cookbook I just received–Sticky, Chewy, Messy, Gooey by Jill O’Connor. It’s not exactly a diet cookbook, but rather full of extravagant recipes for the major sweet tooth. In short, my kind of book!
These individual chocolate mascarpone cheesecakes are rich, intensely chocolaty and elegant. They go together easily and with little fuss, and were a bit hit in this house. Try them with whipped cream and chocolate curls…
Individual Chocolate Mascarpone Cheesecakes
(adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor)
1 cup heavy cream
4 oz. high quality semisweet chocolate, finely chopped
8 oz. mascarpone cheese
1/4 cup sugar
3 large eggs
1 tsp vanilla extract
1/8 tsp salt
Preheat oven to 325 degrees and position a rack in the middle of the oven.
In a heavy saucepan, bring the cream to a simmer over medium heat. Before it starts to boil, remove from heat and add the chopped chocolate, stirring constantly until smooth. Let cool to room temperature.
In a large bowl, whisk together cheese and sugar until smooth. Add eggs one at a time, whisking after each addition. Add the vanilla and salt and whisk until smooth. Pour the cooled chocolate mixture into the cheese mixture and whisk until smooth and combined.
Put 6 ramekins in an empty baking pan. Divide mixture evenly among the cups. Put the baking dish into the oven, and pour enough hot water into the baking pan to come halfway up the sides of the ramekins. Cover loosely with aluminum foil.
Bake until the cheesecake appears solid but jiggles slightly when shaken, about 30-40 minutes. Remove from oven and let cool on a wire baking rack. Refrigerate at least 2 hours before serving. Can be prepared up to 2 days before serving.
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