Chocolate Mascarpone Cheese Ball with Dried Cherriesjee-ae
This rich dessert captivates with its balance of tart dried cherries and 2 chocolates. Callebault is my personal choice of chocolate, however other higher-end chocolates such as Lindt are also quite good. Following is a recipe for intensely chocolatey wafers upon which to spread this remarkable sweet; however, purchased thin chocolate wafers are a quick alternative.
- 2 oz (60 g) white chocolate, chopped
- 1 tub (275 g) mascarpone cheese, at room temperature
- 1 tbsp (15 mL) kirsch
- 1/2 tsp (2 mL) pure vanilla extract
- 1 cup (250 mL) dried cherries, coarsely chopped
- 2 oz (25 g) bitter-sweet or semi-sweet chocolate
- Chocolate wafers
1. To melt white chocolate, bring an 1 or 2 inches (2.5 or 5 cm) of water in a small saucepan to a boil. Remove from heat; place metal bowl filled with white chocolate over top, but not touching water. Let slowly melt for a few minutes; then stir until smooth.
2. Meanwhile, turn mascarpone into a small bowl; stir with rubber spatula until smooth. Stir in kirsch and vanilla; then mix in melted white chocolate. When smooth, fold in cherries thoroughly.
3. Shave bittersweet chocolate with a chef’s knife or coarsely chop. Turn half out in a 6-inch (15-cm) circle on a long piece of plastic wrap laid on work surface. Heap cheese mixture into a ball over top. Sprinkle with remaining shaved chocolate.
4. Lift plastic wrap to help shape into a ball with your hands. Press so most of the chocolate adheres; form into a slightly flattened circle. Wrap in plastic wrap; set on plate. Reshape as needed. To firm, refrigerate for 2 hours or for up to 5 days.
5. A couple of hours ahead of serving, remove cheese ball from refrigerator to come to room temperature. Place on serving plate; scatter with any loose bittersweet chocolate bits so some falls about ball on plate. Serve with chocolate wafers for spreading.