Chocolate mascarpone cheesecake pots

So i spoke about the sticky, chewy, messy and gooey cookbook and I made the chocolate mascarpone cheesecake pots which were amazing and a really bit hit with my family. so heres the recipe for the dessert. Serves 8

Ingredients

1 cup heavy cream

4 ounces semisweet chocolate, finely chopped

8 ounces mascarpone cheese

1/4 cup sugar

3 large eggs

1 teaspoon pure vanilla extract

pinch of salt

whipped cream

Preheat oven 325 degrees F

In a saucepan, bring the cream to a simmer over medium heat. Remove the pan from the heat before the cream starts to boil and add the chocolate, stirring constantly until mixture is smooth. Set aside and let cool.

In a large bowl, whisk togeter the mascarpone and sugar until smooth. Add the eggs one at a time, whisking well after each addition until mixture is smooth. Add Vanilla and salk and whisk to combine.

Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth.

Put eight 4-ounce custard cups, ramekins or small ovenproof coffee cups in an empty 9-by-13-inch baking pan. Divide the chocolate cheesecake mixture among the cups.

Put the baking dish in the oven and then carefully pour boiling water into the pan, adding just enough water to reach halfway up the sides of the custard cups. cover with aluminum foil.

Bake until the tops of the cheesecakes appear solid but jiggle slightly when shaken, 30 to 40 minutes, The cheesecake pots will firm up as they cool. cool on wiring rack. Refrigerate for at least 4 hours or preferably overnight before serving. Cheesecake pots can be prepared up to 2 days before serving.

To each cheesecake pot put some whipped cream on it.

I had my ones with some vanilla hagaan daz ice cream.