Mocha Mascarpone Frosting or Mocha Filling

By kathryns

Two recipes to pick from to fill the Buche de Noel or other... A) Can be made 2 days ahead; B) Can be made one day ahead

Ingredients

• B) Mocha Mascarpone Frosting:
• A) Mocha Filling
• 1/2 cup semisweet chocolate chips (about 3 ounces)
• 1/2 cup whipping cream
• 1 tablespoon instant coffee granules
• 3/4 cup powdered sugar
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup natural unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1-1/2 cups chilled heavy whipping cream, divided
• 1-1/3 cups sugar
• 2 8-ounce containers chilled mascarpone cheese*
• Bittersweet chocolate curls (optional)

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

A) Mocha Filling

Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)

B) Mocha Mascarpone Frosting

Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).