{"id":17052,"date":"2013-02-07T04:28:36","date_gmt":"2013-02-07T03:28:36","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/mascarpone-cream-cup-with-nutella-and-chili-chocolate\/"},"modified":"2026-08-27T13:51:06","modified_gmt":"2026-08-27T11:51:06","slug":"mascarpone-cream-cup-with-nutella-and-chili-chocolate","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/mascarpone-cream-cup-with-nutella-and-chili-chocolate\/","title":{"rendered":"Mascarpone cream cup with Nutella and chili chocolate"},"content":{"rendered":"

Unforgivable… I have opened the blog without a miserable dessert. I deserve an exemplary punishment: Listening to Maria Sole’s hit, Sono io Alain Delon<\/em><\/a> at full volume, and in case that doesn’t seem harsh enough, here comes the most Machiavellianly cruel part of the punishment: until a neighbor comes to ask me to stop. No need for me to explain it to you, right? Well, I suppose you all know tiramisu. The dessert with which I will inaugurate this section, enjoy a certain kinship with it in terms of cream, since in both, the base is prepared with sugar, egg yolk, and mascarpone cheese.<\/p>\n

\"Mascarpone<\/a><\/p>\n

It is not a very popular dessert in Italian restaurants. Actually, I have only eaten it in one, but it deserves a place on our blog because it is too rich, indulgent, and its only difficulty is overcoming the temptation to eat the ingredients you prepare it with by the spoonful and end up with nothing to fill the glasses with. I have taken the liberty of finishing it off with chili chocolate, and skipping the cocoa powder, nuts, or more cookies, because I think the spicy touch suits it wonderfully. In addition to the chili, the one I used<\/a> has the particularity of being handmade at a very low temperature and has a rustic texture, like stone-ground chocolate.<\/p>\n

\"Mascarpone<\/a><\/p>\n

Using ordinary, more refined chocolate, once in the mouth it melts quickly and smoothly, leaving only the hint of chili as the sole witness to its identity, to end up walking too closely hand-in-hand with the oils of the Nutella. In this chocolate, each ingredient it is made with dissolves at its own pace. Personally, I enjoy the tasting of each spoonful for a while longer. (Yes, I know what I’ve earned with this explanation<\/a>). I feel bad, but I don’t know any other brand of chocolate like this that can be easily found outside of Italy, but it also turns out delicious with Lindt chili chocolate.<\/p>\n

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