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Categories:
ingredients chocolate cookie crumbs unsalted butter whole milk Mascarpone cheese sugar vanilla almond almonds ground semisweet chocolate heavy cream
Viewed: 83 - Published at: 2 years agoIngredients
- Ingredients
- 1 1/4 cups chocolate cookie crumbs
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups whole-milk ricotta cheese
- 1 cup mascarpone cheese
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup finely ground toasted almonds
- 3/4 cup finely ground semisweet chocolate
- 1 1/2 cups heavy cream - See more at: http://www.cuisinart.com/blog/entry/2137.html#sthash.qa705ZgV.dpuf
Method
- Preheat oven to 350°F. Combine cookie crumbs and melted butter until well blended. Press firmly into bottom and sides of 9-inch deep dish pie pan. Place in oven and bake for 10 minutes - until crust is set. Cool completely before filling.
- Place ricotta and mascarpone cheeses in your stand mixer. Insert the chef's whisk. Turn to speed 6 and whip for 30 to 40 seconds. With the stand mixer running, add granulated sugar and both extracts. Continue to whip for 1 minute. Scrape bottom and sides of mixing bowl. Turn back to speed 6 and whip for 1 minute. With the stand mixer running, add ground almonds and ground chocolate, 1/4 cup at a time, mixing for 20 seconds after each addition. Scrape bottom and sides of mixing bowl. Turn to speed 8 and gradually add heavy cream; whip for 1 minute. Scrape bottom and sides of bowl. Increase to speed 12 and whip for 2 minutes, until evenly thickened and increased in volume. Gently transfer whipped mixture to cooled crust.
- Cover and refrigerate for 8 hours or longer before serving. Serve chilled. For an even more outrageous touch, finish with shaved chocolate.
- - See more at: http://www.cuisinart.com/blog/entry/2137.html#sthash.qa705ZgV.dpuf
