Chocolate mascarpone cream

A wonderful, indulgent, creamy filling for cakes, delicious eaten with a spoon or served alongside colomba, panettone or filled rolls.

INGREDIENTS

300 G MILK

100 G EGG YOLKS (about 5 yolks)

150 G SUGAR

20 G CORNFLOUR

150 G DARK CHOCOLATE (50/55%)

1 PINCH SALT

500 G MASCARPONE

250 G FRESH CREAM

I chop the chocolate with a knife. I put the sugar and egg yolks in a saucepan and whisk them together.

I heat the milk in another saucepan, add the cornflour and mix.

I heat the milk in a saucepan until just below boiling.

I pour in the milk and mix.

I place it over a medium heat and keep stirring until the custard thickens.

I remove it from the heat and add the chopped chocolate.

I stir vigorously until it has melted completely.

I transfer the cream to a tray, cover with cling film touching the surface and refrigerate to cool.

I put the mascarpone and cream in a bowl.

I whip with an electric whisk.

I take the cold chocolate custard and work it with a spatula to soften it.

I add it to the mascarpone cream in two additions, folding from the bottom upwards.

It should become a light, even cream. I keep it in the fridge until needed, although a spoonful has to be tasted straight away!

A recipe from the "LuCake" blog: a wonderful recipe.