My quest to create the best mascarpone cream based dessert continues. This was a mildly successful venture. Don’t get me wrong, it was good! There is definitely some room for improvement though. For example, next time I will mix the melted chocolate into the mascarpone cream base. And I will make puffs out of the pastry instead of squares. Then I’d fill them like an eclair or something. 

What I’m saying is, my recipe is sound. Learn from my mistakes and go forth. And if you do it my way, it will still taste good, but Ryan and I discovered that the best tasting parts had a solid mixture of chocolate and cream in every bite. So spread it out, good and thick, even into the corners! 

PS, Currently I have no electric mixer so I literally whipped the cheese and cream by hand. I just want you to know that this was a labor of love. For you. And maybe me. 

Makes about 6 square pastries 

Ingredients:: 

• 8 oz. mascarpone cheese
• 3/4 cup heavy whipping cream
• 1 TBS vanilla extract
• 1 sheet puff pastry, thawed
• 4 oz. semi-sweet chocolate, melted

Directions::

1. Preheat oven to 430 degrees F. Whip the mascarpone, vanilla, and cream on medium-high until medium peaks form. Set aside. Meanwhile, cut puff pastry sheet into 6 squares. Lay evenly on baking sheet and bake for about 20 minutes or until puffed and golden brown. Remove from oven and let cool on baking rack. 
2. After pastries have cooled, slice in half and spoon a generous layer of melted chocolate onto bottom half (see photo). Next, spoon a thick layer of mascarpone cream onto chocolate. Fold pastry over to form a “sandwich”. Top with any remaining mascarpone and chocolate.