- 12
- 20 mins
- 30 mins
Ingredients
- 10 oz. 70% dark chocolate
- ½ cup granulated sugar
- ⅓ cup cocoa powder
- ½ cup cold butter, cubed
- 3 egg yolks
- ¼ cup whipping cream
- 3 tbsp. espresso coffee
- ½ tsp. Whole Cinnamon
- Pinch Cayenne Pepper
- 1 pkg. (7 oz.) chopped GOYA® Maria Cookies, coarsely crumbled
- 1 cup chopped toasted almonds
- ½ cup chopped dried apricots
- ½ cup chopped dried figs
- ¼ cup chopped dried ginger (optional)
- ½ cup icing sugar
- 1 cup mascarpone cheese
- 2 tbsp. Pure Honey
- 2 cups mixed berries (such as strawberries, raspberries and blueberries)
Preparation
Step 1
1 In large heatproof bowl set over saucepan of simmering water, combine chocolate, granulated sugar and cocoa powder, stirring constantly, until chocolate is melted and mixture is smooth, about 5 minutes. Whisk in butter.
2 Meanwhile, in small bowl, whisk together egg yolks, cream and coffee; whisk slowly into chocolate mixture. Whisk in cinnamon and cayenne pepper; remove from heat. Whisk in cookies, almonds, apricots, figs, and ginger (if using), until well combined.
3 Divide chocolate mixture in half. Place half of the mixture in center of large sheet of plastic wrap, shaping mixture into log, about 8 inches long x 2 inches wide. Roll up in plastic wrap, tightening both ends. Repeat with remaining chocolate mixture; refrigerate logs until set, about 3 hours. Remove logs from plastic wrap. Roll in icing sugar.
4 Meanwhile, using electric mixer, whip mascarpone cheese with honey until light and fluffy.
5 Slice each log into twelve 1/4-inch thick slices; place two slices on each plate and serve with whipped mascarpone and mixed berries.