Valentine's Day Sweets
Valentine's Day is full of sweets. As you can see, there are a lot of ideas out there. Here at Crave Brother's we have the traditional truffles as well our newest addition the Red Velvet Whoopie Pies. We have also found some great recipes incorporating mascarpone from bloggers as well. No matter what the skill level, we have recipes that you can easily make for your family, loved ones, or just for yourself to celebrate.
1) Classic Mascarpone Truffles
By: Wisconsin Milk Marketing Board
- 4 ounces finest quality bittersweet chocolate, chopped
- 4 ounces finest quality milk chocolate, chopped
- 2/3 cup heavy cream
- 2 tablespoons sugar
- 4 ounces (1/2 cup) Crave Brothers Farmstead Classics Mascarpone, at room temperature
- 1 tablespoon Grand Marnier or other favorite liqueur
- 1 cup finely grated pecans or walnuts
Place all ingredients except the nuts in a medium bowl. Set bowl on pan of simmering water; do not allow bowl to touch water. (Or place in top of double boiler.) Heat until melted, smooth and warm. Watch closely and stir often. Remove from heat, cover and refrigerate overnight.
Working quickly, roll refrigerated mixture into smooth 1-inch balls. Place on parchment or waxed paper. Roll the truffle balls in the finely ground nuts. Refrigerate for up to one week. These truffles are very soft; they must be cold for shaping and rolling. Remove from refrigeration about 10 minutes before serving. Refrigerate any remaining truffles.
Coating option: Melt 6 ounces best quality dark or semisweet chocolate in bowl over pan of simmering water. Roll the truffle balls in the chocolate to evenly coat. If desired, then roll in ground nuts.
2) Strawberry Mascarpone Crepe Cups
By: Diane Hoffmaster (Suburbia Unwrapped)
3) Heart-Shaped Raspberry Mascarpone Pastries
By: Laura (Tutti Dolci)
- 1 package (17.3 oz) puff pastry sheets, thawed
- 8 ounces Mascarpone, softened at room temperature
- 2 tbsp honey
- 1/4 tsp vanilla extract
- 1 1/2 cups fresh raspberries
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Unfold pastry on a cutting board and use a 2 1/2-inch biscuit cutter to cut out 24 hearts. Place 1 inch apart on prepared baking sheet; use a fork to prick in several places. Bake about 15 minutes or until golden and puffed.
Remove pastries from oven and place on a wire rack to cool. Combine Mascarpone, honey, and vanilla in a small bowl. Use a serrated knife to carefully cut pastries in half. Use an offset spatula to spread each half with about 1/2 teaspoon filling. Arrange raspberries on 24 halves, then sandwich with remaining halves, pressing gently.
Chill pastries in the fridge for 1 hour before serving. Store filled pastries in the refrigerator up to 2 days.
4) Chocolate Strawberry Cupcakes with Mascarpone Frosting
By: Roxana (Roxana's Home Baking)
5) Red Velvet Mascarpone Whoopie Pies
By: Beth Crave
For the Cookies:
- 1 ounce semisweet chocolate, chopped
- 1/2 ounce milk chocolate, chopped
- 12 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspooons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the Filing:
- 1 cup heavy cream
- 6-8 ounces finely chopped white chocolate
- 8 ounces Mascarpone
Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Meanwhile, make the filling: In a small pan, warm the cream over medium heat. Stir occasionally until cream is hot, but not simmering. Place chocolate in a heatproof bowl. Pour heated cream over the chocolate. Whisk until the chocolate melts.
Place in an ice bath until chilled, then cover with plastic wrap and refrigerate 4 hours, or up to overnight.
With an electric mixer, combine the mascarpone with half of the white chocolate mixture and whip for 2 minutes. Add remaining chocolate mixture and mix on high until frosting holds a peak.blog comments powered by Disqus
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