So now I had the Mascarpone cheese, what was I going to do with it. I know I could have gone with the traditional Tiramisu but I was looking for something a little different. Well Chocolate Mousse sounded like a wonderful idea to me.
Chocolate Mascarpone Mousse (Adapted from Epicurious)
12 oz bittersweet or semisweet chocolate, chopped
1 1/3 c heavy cream
1/3 c water
1/4 dark corn syrup
5T dark rum
1 t vanilla
1 t chocolate extract (optional)
8 oz Mascarpone
2 bananas, sliced
1/2 c strawberries, sliced
Place chocolate, 1/3 c cup cream, water, and corn syrup in a saucepan. Heat until chocolate is melted and mixture is smooth.
Is there a better sight than chocolate melting into cream?
Let cool about 20 minutes, stir occasionally. Whisk in rum and extracts. Whisk in Mascarpone until smooth. Beat 1 cup of heavy cream until soft peaks form. Gently fold chocolate mixture into cream in two additions.
Looks like we'll need some more rum for making Dark n Stormies*
Reserve some strawberries for garnish. Place a spoonful of mousse into each serving dish (about 8 1-2 c serving dishes). Top with bananas and strawberries, spoon in another layer of mousse, alternating layers, ending in mousse. Garnish with strawberries. Refrigerate for 4 hours. You could also top this with whipped cream but I did not find it necessary at all!
I have this really great tool from Pampered Chef. I was a doubting Thomas and did not think it was going to be worth it but I bought it anyway (Thank you Tracy). It's is called Core & More - what a multi-tasker it is! It can core a apple** pear, strawberry, seed tomatoes, seed squash and on and on.
This end works especially well on strawberries
This end works great on squash
*A Dark 'N Stormy is 1.5oz dark rum and 5 oz Ginger Beer and totally yummy!
**Yes this is a Jackie Gleason/Art Carney reference:
So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los
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