Chocolate cups with mascarpone cream and fruit

Name: Chocolate cups with mascarpone cream and fruit
Ingredients: 150 g bittersweet chocolate; 100 g white chocolate; 100 g blackberries; 1 tablespoon sugar; 20 ml water; 250 g mascarpone; 3 tablespoons powdered sugar; 100 g drained canned peaches

Dessert - Chocolate cups with mascarpone cream and fruit by Lidia D. - Recipia

The chocolate cups with mascarpone cream and fruit have thin, crisp shells shaped from melted chocolate. The mascarpone cream takes on a purple hue from the blackberries, while the canned peaches stay in pieces among the fruit. I serve them at the end of the meal, when you can enjoy the cream and chocolate shell together. Preparation: 20 minutes. Cooking: 18 minutes. Resting: 15 minutes. Total time: 53 minutes. Servings: 5. Approximately 570 kcal and 6 g protein per serving.

Ingredients

For the cups

150 g bittersweet chocolate
100 g white chocolate

For the cream

100 g blackberries
1 tablespoon sugar
20 ml water
250 g mascarpone
3 tablespoons powdered sugar

For decorating

100 g drained canned peaches

Preparation

1. Melt the dark chocolate and white chocolate separately in wide bowls over a double boiler, for about 8 minutes, until runny. Leave to cool for 5 minutes. 2. Put the white chocolate in a bag and snip a very small corner off. Drizzle it in streaks over the dark chocolate. 3. Inflate the 5 small balloons slightly and dip them in the chocolate several times, until cups form, coated halfway up. Line a tray with aluminum foil and spoon a little dark chocolate onto it for each cup. Set the balloons on these bases and refrigerate the tray for 10 minutes, until the chocolate has set. 4. Meanwhile, cook the blackberries with 1 tablespoon of sugar and 20 ml of water for 10 minutes, until softened. Strain the fruit and leave the juice to cool while the cups chill in the fridge. 5. Mix the blackberry juice with the mascarpone and 3 tablespoons of powdered sugar until smooth. Set the blackberry pulp aside for decoration. 6. Pop the balloons and carefully remove them from the chocolate cups. Fill the cups with cream, then decorate with the blackberry pulp and drained canned peaches.

Notes

You can serve them with a short coffee, which won’t overpower the taste of the fruit. I make them toward the end of the meal and keep the cream separate until just before serving, so the shells don’t soften. You can make the cups and cream a day ahead, then keep them separate in the fridge. Once filled, keep the dessert chilled and eat it within 3 days at most; the shell will gradually soften. For fine stripes, make the opening in the bag very small, just enough for a thin stream of white chocolate to come through. Choose whole, firm blackberries, with no crushed fruit among them, so you can use some for decoration too. If you prefer a less tart flavor, you can replace the blackberries with 100 g of raspberries. They look like little tarts, except their bases break into pieces of chocolate. They contain dairy, from the mascarpone.

Frequently asked questions

Why do the cups crack when I remove the balloons?

Leave them in the fridge for another 5 minutes, then slowly peel the balloon away, starting at the edge. If a crack appears, cover it with a thin layer of melted chocolate and chill the cup for 3 minutes.

What should I do if the mascarpone cream is runny?

Put the cream in the fridge for 20 minutes before using it. It will firm up and hold its shape better in the chocolate cups.

Can I use fresh peaches instead of canned ones?

Yes, cut 100 g of ripe, peeled peaches into small pieces. Choose fruit that holds its shape when cut.