Galbani Mascarpone & Hazelnut chocolate pots

LACTALIS PROFESSIONAL

LACTALIS PROFESSIONAL

Standard Supplier 1st May 2018
LACTALIS PROFESSIONAL

LACTALIS PROFESSIONAL

Standard Supplier

Galbani Mascarpone & Hazelnut chocolate pots

This rich and creamy chocolate pot is perfect for satisfying a sweet tooth! Mascarpone makes a great base for desserts, offering a rich and creamy flavour.

Ingredients

  • ​1 handful of hazelnuts
  • 200 grams good quality dark cooking chocolate
  • 50 grams caster sugar
  • 100 millilitres boiling water
  • 150 grams Galbani Mascarpone

Method

​1-Smash up the hazelnuts and place in the bottom of glass jars or espresso cups.
2-Heat up the sugar with the water. Smash up the cooking chocolate in a pyrex bowl and place over the sugar and boiling water. Melt the chocolate (making sure the bowl doesn't touch the water) then remove from the heat and slowly mix the sugar water into the melted chocolate.
3-Gently fold in the Galbani mascarpone until you have a texture similar to custard. Pour into the jars, top with more chopped hazelnuts and chill in the fridge...or eat right there.
4- Top tip: An alternative, if eating hot, is to pour the chocolate straight into the cups/jars and spoon a dollop of cold mascarpone straight in with some chopped hazelnuts, the cool mascarpone with the warm chocolate mix is really satisfying.

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