I had the pleasure of sharing Valentine’s Day recipes on this weeks episode of the Keto Woman Podcast with Daisy Brackenhall.
Yield 4 servings
8 ounces (227 grams) Mascarpone cheese
8 ounces (236 ML) Heavy Cream
2 Tablespoons confectioners’ style sweetener (or more to taste) divided
1 teaspoon vanilla extract, divided
In a medium bowl Whip mascarpone cheese with one Tablespoon of the sweetener and half a teaspoon of the vanilla extract with an electric mixer or whisk until it looks fluffy and has about doubled in volume.
In another bowl whip the heavy cream with the remaining Tablespoon of sweetener and half teaspoon of vanilla until stiff peaks form.
Stir one third of the whipped cream into the mascarpone mixture to lighten it and then gently fold in the rest of the whipped cream taking care not to over mix it.
Divide the finished mascarpone cream between four wine glasses or small bowls. Chill for at least an hour before serving. May be prepared up to a day in advance.
You can layer the cream with berries, chocolate or chopped nuts. It is very easy to make and very versatile.
You can also add up to 2 ounces of your favorite spirit to the mascarpone when you whip it for an indulgent treat.
Dark Chocolate Dipped Berries
3 1/2 - ounces (100 g) dark chocolate, 85%-90% or your favorite sugar free variety, chopped or broken up into small pieces
1 teaspoon coconut oil
12 large strawberries organic if possible, rinsed and dried well. (Or a pint of raspberries or blackberries)
Optional chopped nuts, seeds, cookie crumbs, melted white chocolate or milk chocolate for decoration.
In a double boiler set over barely simmering water melt the chocolate and the coconut oil together. Stir gently to combine them fully. Be careful not to over stir and don’t let any water get into the chocolate or it will seize and get clumpy.
Holding the strawberries by the leaves or stem carefully dip them into the melted chocolate swirling them to coat all sides. Allow some of the excess chocolate to drip off and gently place the berries on a cookie sheet or tray lined with wax paper or parchment paper.
If you prefer a thicker coating you can dip the berries twice. After the first dip allow the chocolate to set and dip in melted chocolate again.
To decorate with chopped nuts or cookie crumbs dip the coated berries into the crumbs directly after dipping them in the chocolate, before the chocolate has set.
To decorate with other chocolates allow each layer to set before adding another layer.
Repeat until all the berries are coated. Leave the tray in a cool dry place until the chocolate sets or place them uncovered, on the tray in the freezer until the chocolate hardens.
If you have extra chocolate left over you can stir nuts, seeds, or coconut and make chocolate clusters by dropping a spoonful at a time onto a prepared tray and allowing them to set.
Freshly Dipped Berries
6 ounces (177 ml) heavy cream, you can substitute the same amount of full fat coconut milk with great results, for a dairy-free version
5 ounces (142 g) dark chocolate, chopped into small pieces. Use a dark chocolate with a high cocoa mass of at least 65% if sugar free, at least 85%-90% if sugar sweetened. The higher the amount of cocoa the less sugar the chocolate contains.
1 ounce (28 g) unsalted butter, cut into small pieces, at or near room temperature. Omit or replace with coconut oil for a dairy free version.
In a small sauce pan bring the heavy cream to a simmer. Take the cream off of the heat and pour in all the chocolate at once. Allow the chocolate to sit in the cream for about one minute to melt then stir gently until all the chocolate has melted and the cream and chocolate are completely mixed. Then stir in the butter until it is fully incorporated.
When it is done you will have a smooth, glossy, liquid chocolate. You can use immediately as a glaze, to fill tart shells, or as a dip for berries and nuts.
Chill until set to use as a frosting or to scoop to make truffles.
The Keto Woman Podacast with Daisy Brackenhall