Chocolate nut cream with mascarpone for cake
10 servings
15 minutes
Chocolate-nut cream with mascarpone is a true masterpiece of European pastry tradition. The airy and delicate mascarpone mixed with velvety chocolate paste creates a harmonious blend of creamy lightness and rich nut flavor. The addition of aromatic ground coffee adds subtle notes of sophistication to the cream, while powdered sugar and cream make the texture smooth and silky. This cream is perfect for layering sponge cakes, filling éclairs, or as a standalone dessert—just add fresh berries! Its rich taste turns every bite into a true gastronomic delight, awakening the senses and providing a moment of sweet pleasure. Exquisite yet simple to prepare, it will adorn any festive table.
1
Take a fresh jar of mascarpone cheese. Empty its contents into a bowl and place it in a water bath.
- Mascarpone cheese: 300 g
2
Add nut paste (not necessarily Nutella, I use Lakomka as it doesn't affect the taste). Stir gently while pouring in the cream and adding powdered sugar and coffee.
- Chocolate spread: 200 g
- Cream 30% fat: 30 g
- Icing sugar: 50 g
- Ground coffee: 0.5 teaspoon
3
Bring to a homogeneous consistency and remove the bowl from the water bath. Cool to room temperature.
