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You are here: Home / chocolate / The Wrinkly But Oh-So-Tasty Chocolate Flecked Cocoa-Mascarpone Frozen Terrine

The Wrinkly But Oh-So-Tasty Chocolate Flecked Cocoa-Mascarpone Frozen Terrine

July 30, 2009 By Laura 13 Comments

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I am tired of waiting to make ostensibly fancy but actually quite simple desserts just because I know I do not have the time (or the hands, let’s be honest) to make them as pretty as they should be. So I whipped this up–faster than I would ever make chocolate chip cookies (and not the NY Times recipe). It was that easy. And honestly if I could just place plastic wrap evenly and totally flat into a loaf pan, it would even be plenty pretty.


But as it is it is wrinkly and kind of sad looking and gosh darn if it is not one of the best things to pass my lips this summer. Let’s just say it is a good thing it is frozen and wrapped up, otherwise it would be too too easy to get into and eat all day long.

This recipe is based on a terrine I found at Martha Stewart’s website, but as you will see it is not toffee. I used her design ideas (beautification is not my strong suit, as previously noted) and her base, but I changed the flavor combo.


I did have one accident that while I liked how it turned out I am not sure if I could replicate it. When I drizzled the melted chocolate into the whipped mascarpone, apparently the cream cheese was still quite cold, so the chocolate instantly hardened and fractured, creating a double chocolate appearance–as though I had put thousands of tiny chocolate shards into cocoa batter. I don’t really think it matters either way–it still tasted terrific.


Chocolate Flecked Cocoa-Mascarpone Frozen Terrine
Adapted from Martha Stewart

19 chocolate wafer cookies
11 ounces mascarpone or cream cheese, or a combination (I used mascarpone, cold but soft, see notes above)
1/2 cup sugar + 2 T sugar (divided)
1 1/2 t vanilla extract
1 2/3 cups heavy cream
3 oz chopped semisweet chocolate, melted and cooled
3 oz chopped bittersweet chocolate, melted and cooled (you could use 6 oz of one or the other)
2 T unsweetened cocoa powder
2 t instant espresso dissolved in 2 t of water

Line a 9-by-5-inch loaf pan with 2 sheets of plastic wrap, with long sides overhanging by about 3 inches. Remove as many wrinkles as possible (haha). Arrange 3 wafers, flat side up, in a row in the bottom of the pan. Set aside. Add the dissolved espresso to the melted chocolate and stir. Set aside.

In a large bowl, whisk the whipped cream until foamy (or use whip attachment to mixer). Add the 2 tablespoons of sugar and vanilla and whip until you have soft peaks–only soft, on the soft side of soft. Do not whip into stiff peaks. Remove about 2/5 cup (just guesstimate) and spread it over the arranged cookies in the pan. Layer 8 cookies over this–overlapping if necessary.

Scrape out the bowl and switch to a wooden spoon or a paddle attachment. Beat the mascarpone and sugar until light and fluffy. Beat in the chocolate mixture. Take 1/4 of the remaining whipped cream and stir it into the mascarpone mixture. Then fold the remaining whipped cream into the sweetened chocolate mascarpone with a rubber spatula.

Spread half of the chocolate-mascarpone-whipped cream mixture into the pan. Layer with another 8 cookies. Spread the remaining mixture into the pan, evenly. Pull the overhanging plastic wrap around the terrine and place the pan in the freezer. Chill for (according to Martha Stewart) at least 4 hours before removing and slicing–I waited 24 hours.

Filed Under: chocolate, frozen dessert, mascarpone

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Comments

  1. Kristina says

    July 30, 2009 at 6:14 pm

    It may not look perfect but it still looks pretty to me! And it sounds fantastic!

    Reply
  2. Kim says

    July 30, 2009 at 7:03 pm

    OMG!!! looks AMAZING!!!!

    Reply
  3. Josie says

    July 30, 2009 at 9:20 pm

    that looks awesome! Now it is my turn to be irritated I am not there to share in one of your creations..

    Reply
  4. LK- Healthy Delicious says

    July 30, 2009 at 9:22 pm

    holy moly, that looks AWESOME!

    Reply
  5. Sharon says

    July 30, 2009 at 10:48 pm

    what a delicious way to cool off!!

    Reply
  6. Grace says

    July 31, 2009 at 8:41 am

    yeah, it’s great when a dish is tasty and beautiful, but if given a choice, i pick taste! sounds delicious, laura!

    Reply
  7. noble pig says

    July 31, 2009 at 2:27 pm

    Oh my sweet you know what…how delicious is this? I mean wow, it really turned out beautiful.

    Reply
  8. That Girl says

    July 31, 2009 at 4:12 pm

    cocoa? mascarpone? Why those are two of my favorite tiramisu ingredients!

    Reply
  9. Robin Sue says

    August 1, 2009 at 8:15 am

    I love these kind of desserts in the summertime! This looks so deliciuos and pretty. Great recipe!

    Reply
  10. Lynda says

    August 2, 2009 at 3:07 pm

    As a chocoholic, I find this dessert to be extremly addictive looking!I've bookmarked it!

    Reply
  11. Ingrid says

    August 2, 2009 at 8:43 pm

    Gotta love quick, easy, and tasty mistakes. This sounds like a winner and I've got mascarpone cheese that's pushing the limits.

    Thanks for sharing and I'll let you know how it truns out!
    ~ingrid

    Reply
  12. Nancy/n.o.e says

    August 8, 2009 at 8:54 pm

    I'm bookmarking this one – looks too delicious. btw, I've had good luck lining a loaf pan with parchment when I'm making frozen terrines – it doesn't wrinkle.

    Reply
  13. Valerie says

    January 5, 2010 at 2:50 pm

    I can't stop looking at it! It seems so yummy!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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