Heat the cream in a saucepan at a temperature that is not too high. Dissolve the chocolate in the warm cream, add a tablespoon of brown sugar and a small pinch of salt. Now add the mascarpone (it shouldn`t come straight out of the fridge) and stir everything until smooth with a small whisk. Pour the mixture into dessert glasses and chill for at least 1 1/2 hours.
Take the cream out of the refrigerator 10 minutes before serving and B. Garnish with star fruit slices.
Admittedly, this dessert is quite a calorie bomb, but it tastes great and is very quick and easy to prepare. I recommend experimenting a little with the cream / mascarpone / chocolate ratio. Some like this dessert very firm and chocolaty, others prefer it creamy and light, then the mascarpone aroma comes through more. And another tip: when I warm the cream, I always add a small, half chilli pepper (without seeds!), Which I remove again before I dissolve the chocolate. I always use chocolate with small, roasted slivers of cocoa beans, which tastes especially great with the chili note.
And something else: have a digestive schnapps ready for your guests. This cream is extremely filling - especially after a menu.
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