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Chocolate Mascarpone with Vanilla Custard & Pralines

Source of Recipe

Bon Appetit 1992 Yearbook


List of Ingredients

1/2 batch pecan pralines
1 batch vanilla custard
6 ounces semisweet chocolate
1 1/2 cups chilled whipping cream
1 cup mascarpone cheese


Recipe

Melt chocolate in the top of a double boiler over simmering water, stirring until smooth. Pour chocolate into large bowl. Cool until just barely lukewarm. Using electric mixer, whip cream to soft peaks in medium bowl. Fold Mascarpone into chocolate, then fold in whipped cream. Divide Mascarpone mixture among six clear dessert glasses. Top each with 3 tablespoons coarsely chopped pralines. Pour custard over. Cover and refrigerate at least 1 hour (can be prepared 1 day ahead). Top each with dollop of whipped cream. Garnish with mint. Mascarpone is Italian cream cheese; may be substituted with 1/2 pound cream cheese, 3 tablespoons whipping cream and 2 tablespoons sour cream. Serves 6.