EAU CLAIRE, Wis. (WEAU) -- Coffee and Doughnut Truffles
4 old-fashioned cake doughnuts, broken into pieces
1 container (8 ounces) BelGioioso Tiramisù Mascarpone cheese
6 ounces white baking chocolate, chopped
2 tablespoons espresso powder
Coffee beans or chocolate-covered coffee beans, optional
1. Place doughnuts and mascarpone in a food processor; cover and process until mixture is smooth. Wrap tightly in plastic wrap. Refrigerate overnight.
2. Line a 15 x 10-inch baking pan with parchment paper. Roll doughnut mixture into 1 1/2-inch balls; place on prepared pan. Refrigerate 1 hour.
3. Melt chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Dip balls in chocolate, let any excess drip off. Return to parchment-lined pan. Dust with espresso powder. Garnish with coffee beans if desired. Refrigerate until serving.
The traditional pairing of coffee and doughnuts takes on a whole new look with these no-bake truffles. The blend of doughnuts and Belgioioso's Tiramisu Mascarpone cheese with white chocolate will satisfy any sweet tooth. Dusted with espresso powder, they'll dress up any brunch and many holiday cookie plates.
Mascarpone cheese originated in Italy, but once American chefs started making the Tiramisu dessert, Americans fell in love with it so Wisconsin cheesemakers started making mascarpone close to home.
Belgioioso's Tiramisu Mascarpone cheese is already flavored with real coffee and sugar, giving it a tiramisu flavor and making this mascarpone easy to incorporate into this recipe. You can use plain Mascarpone as well for this recipe. This is a simple recipe to create, with only four ingredients and no baking.
Chocolate Caramel Mascarpone Tart
The holiday season is short, so we have a special excuse to eat dessert first! Every holiday celebration needs a luscious dessert with layers of cookies, caramel, decadent chocolate and fluffy whipped cream.
1 package (14.3 ounces) chocolate sandwich cookies (36 cookies)
1 1/2 cups (3 sticks) unsalted butter, cubed and divided
2/3 cup packed brown sugar
3 1/2 cups cold heavy whipping cream, divided
1 package (12 ounces) semi-sweet chocolate chips
2 containers (8 ounces each) BelGioioso Tiramisù Mascarpone cheese, room temperature
3/4 cup confectioners’ sugar, divided
1 teaspoon vanilla extract
1. Grease a 10-inch fluted tart pan with a removable bottom (at least 2-inches deep). Place cookies in a food processor; cover and process until fine crumbs. Melt ½ cup butter in a bowl. Add butter to cookie crumbs; process until combined. Press cookie mixture into bottom and up sides of prepared tart pan; freeze for at least 15 minutes.
2. Combine ½ cup butter and brown sugar in small saucepan. Cook over medium heat, whisking constantly, until mixture begins to boil. Cook and whisk 1 minute longer. Remove from heat. Whisk in 1/4 cup cream until combined. Cool caramel for 15 minutes; pour over bottom of prepared crust. Freeze for 30 minutes.
3. Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave-safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth. Whisk in mascarpone until smooth. Set aside.
4. Beat 3/4 cup cream in another large bowl until it begins to thicken. Add 1/4 cup confectioners’ sugar; beat until stiff peaks form. Gently fold whipped cream into reserved chocolate mixture. Spoon into crust. Freeze for 30 minutes.
5. Beat remaining cream in a large bowl until it begins to thicken. Add remaining confectioners’ sugar and vanilla; beat until stiff peaks form. Pipe whipped cream on tart. Garnish with chocolate curls. Serve immediately. Refrigerate leftovers.
Any brand of Wisconsin mascarpone cheese can be used.
Crush cookies by hand if you don’t have a food processor available: Place cookies in a large resealable plastic bag. Remove air from bag and tightly seal. Crush cookies with a rolling pin (a soup can works, too) until fine crumbs.
When making whipped cream, chill your bowl and clean beaters before beating the heavy whipping cream; it will help your cream remain cold during whipping.
To make chocolate curls, microwave a 3 to 4-inch long chocolate block or bar on 50% power just until it is warmed slightly. Use a vegetable peeler to peel curls from chocolate block. Gently lift curls from block with a toothpick. Refrigerate curls until serving.