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Recipe of: © Monsieur Cuisine

Black Forest dessert

MC connect
6 glasses
Average difficulty
Ready in: 1:00 h
Preparation time: 30 min.
Created on: 29.11.2018

MAKES 6 GLASSES (250 ML EACH)

FOR THE CHERRY COMPOTE:

  • 100 g cherries from a jar
  • 1 orange (juice)
  • 30 g sugar
  • 2 tsp cornflour

FOR THE CHOCOLATE SAUCE:

  • 40 g dark chocolate
  • 30 ml cream (30% fat)
  • 50 ml espresso
  • 20 g sugar
  • 10 g cocoa
  • 15 g butter
  • 1 big pinch of vanilla pulp

FOR THE MASCARPONE CREME:

  • 350 ml cream (30% fat)
  • 1 untreated orange (zest)
  • 70 g sugar
  • 180 g mascarpone (40% fat)
  • 30 ml orange juice
  • ½ vanilla pod (pulp)

PLUS:

  • 1 tbsp flaked almonds

Nutrients

Per glass:

  • calorific value
    1926 kj / 460 kcal
  • protein: 7 g
  • carbohydrates: 32 g
  • fat: 35 g
Instruction
Preparation time
30 min.
Ready in
1:00 h
  1. To make the compote, drain the cherries and reserve the juice. Squeeze the orange and, if necessary, make up to a total of 100 ml liquid using the reserved cherry juice.
  2. Put the cherries, orange juice, sugar and cornflour into the blender jug and, with the measuring beaker in place, mix with the reverse button/5 seconds/speed setting 2. Then, with the measuring beaker in place, boil everything with the reverse button/2 minutes/speed setting 1/100 °C. Then decant and allow to cool. Wash and dry the blender jug.
  3. To make the chocolate sauce, place the chocolate in pieces in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7. Then decant.
  4. Put the cream, espresso at room temperature, sugar, cocoa, butter and vanilla pulp into the blender jug and, the measuring beaker not inserted, heat for 3 minutes/speed setting 2/50 °C. Add the chopped chocolate and, the measuring beaker not inserted, mix for another for 3 minutes/speed setting 3/45 °C. Decant the chocolate sauce and allow to cool. Rinse out the blender jug with very cold water and allow it to completely cool down.
  5. To make the mascarpone creme, first attach the mixer attachment to the blender jug, and, the measuring beaker not inserted, whip the cream for 5 minutes/speed setting 3, keeping a close eye on it. Then decant, leaving the mixer attachment in place.
  6. Put the remaining ingredients into the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 3 until creamy. Add about two-thirds of the cream and, with the measuring beaker in place, mix for another 20 seconds/speed setting 3. Dry-fry the flaked almonds in a frying pan and allow to cool down.
  7. To serve, first pour a little of the cooled chocolate sauce onto the base of 6 glasses. Arrange the mascarpone creme on top. Carefully spoon the cooled cherry compote on top of the creme.
  8. Garnish with the remaining cream as desired. Pour the remaining chocolate sauce on top and sprinkle with the flaked almonds.

Finished!

Bon appétit with Monsieur Cuisine