xiaoxl/recipe_data huggingface dataset:
Cheesy Ranch Chicken Pasta
Category: main-dish
By Princess Under Pressure

An Instant Pot® meal full of flavor! Sauce will thicken as it sets.

Ingredients:
2  frozen skinless, boneless chicken breasts, or more to taste
1 (32 ounce) carton chicken broth, divided
1 (10.75 ounce) can  condensed cream of chicken soup
½ (12 fluid ounce) can evaporated milk
2 tablespoons butter
1 (1 ounce) package ranch dressing mix
2 teaspoons onion powder
1 (16 ounce) package rotini pasta
7 slices cooked bacon, crumbled
2 cups shredded mild Cheddar cheese
1 (4 ounce) envelope cheese sauce (such as Velveeta®)

Directions:
Place chicken breasts in a multi-functional electric pressure cooker (such as Instant Pot®) and add 2 cups chicken broth, cream of chicken soup, milk, butter, ranch dressing mix, and onion powder. Close and lock the lid. Select the Poultry setting according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board using a slotted spoon. Shred chicken and return to the pot. Add rotini, remaining chicken broth, and bacon. Close and lock the lid. Select the high pressure setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in shredded mild Cheddar cheese and cheese sauce until well combined.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 554.1
Fat: 24.7 g
Saturated fat: 12.4 g
Carbohydrates: 52 g
Sugars: 5.4 g
Dietary fiber: 1.9 g
Protein: 28.7 g
Cholesterol: 82.8 mg
Sodium: 1587.9 mg
Butterscotch-Chocolate Candies


Ingredients:
"Spanish peanuts"

Directions:
Combine butterscotch and semi-sweet chocolate morsels in big glass bowl.
Microwave for 2:15 to 2:45 minutes.  Individual microwave times may differ.
Stir in can of Spanish peanuts and mix by hand thoroughly until all blended.  Drop by tablespoon on wax paper lined cookie sheets and chill in refrigerator for 30 minutes.
Enjoy!
The Mama's Thanksgiving Maple Sweet Potatoes and Apples


Ingredients:
sweet potatoes, brown sugar, maple syrup, butter, margarine, granny smith apples, cinnamon

Directions:
Melt butter in large frying pan over Medium heat. Add sweet potatoes.
Pour brown sugar and maple syrup over the potatoes.
Add apples and sprinkle with cinnamon.
Heat to boiling then reduce heat and simmer on low, stirring occasionally, for 20 minutes or until flavors are blended.
Blueberry/Cherry Jam


Ingredients:
blueberries, cherries, lemon juice, sugar

Directions:
Measure fruit whole, I used my processor and pulsed until finely chopped, measure 4 cups of finely chopped fruit.
In large saucepan stir together prepared fruit, lemon juice and Certo Pectin Crystals.
Bring to a boil over high heat.
Add all sugar.
Return to a hard boil for 1 minute.
Remove from heat. Stir and skim for 5 minutes, to prevent floating fruit. Pout into hot sterilized jars to 1/4 inch from rim, Cover with lids and screw rings on tightly.
Process in a boiling water bath for 10 minutes (adjust processing time for about sea level].
Note: I ended up with about 6 3/4 half pint jars of jam. I always so up an extra jar and a couple extra lids when preparing them.
Cooked jams may be stored on shelf unopened for up to 1 year.
It's important to use sterilized jars, lids and utensils when preparing cooked jams.
Jars can be sterilized in the oven at 225F for 10 minutes and should be kept warm until filling time.
Lids should be placed in boiled water and kept warm until ready to use.
Curried Lentil and Spinach Soup


Ingredients:
olive oil, onions, celery, carrot, garlic, curry powder, fresh ginger, ground cumin, bay leaf, dry crushed red pepper, water, dried lentils, cilantro, plain yogurt

Directions:
Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
Stir in all spices and add water and lentils.
Reduce heat and cook until lentils are tender, about 25 minutes.
Add the spinach and cilantro and cook until wilted, about 5 minutes.
Season with salt and pepper.
Serve topped with a spoonful of yogurt.
Chai Concentrate Mix


Ingredients:
cardamom, ginger, cinnamon, clove, nutmeg, sweetened condensed milk

Directions:
Mix the spices and condensed milk thoroughly. Refrigerate at least 24 hours.
Brew a strong black tea, or Rooibos for an herbal chai. Stir in 1/2 to 2 heaping teaspoons of chai concentrate mix per cup of freshly steeped tea. Enjoy!
Creamy Authentic Carbonara


Ingredients:
fettuccine, heavy whipping cream, eggs, prosciutto, butter, parmesan cheese, parsley

Directions:
Boil pasta until al dente., While pasta is boiling heat cream until just warm., Drain pasta and toss with melted butter., Add eggs to cream mixture and stir to combine, then toss with pasta., Add proscuitto, parsley, and parmesan cheese to pasta and toss to combine., Serve immediately.
Cherry Chocolate Chip Cake


Ingredients:
all-purpose flour, ground cinnamon, sugar, salt, eggs, vanilla extract, baking soda, cherry pie filling

Directions:
Preheat the oven to 350*F (175*C]. Grease and flour a 10-inch bundt or tube pan. Set aside.
In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in the pie filling and chocolate chips.
Pour the batter into the prepared pan. Bake for about 1 hour or until a wooden pick inserted in the center comes out clean.
Cool on rack for 15 minutes and remove from the pan to cool completely.
Chocolate Cups With Decadent Chocolate Mousse


Ingredients:
chocolate chips, shortening, soft tofu, chocolate chips, vanilla extract

Directions:
1. Blow up 8-10 balloons.
2. Line a baking sheet with parchment paper. Set aside.
3. Microwave chocolate chips with shortening for 2 minutes, stirring after  one minute.  Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until  smooth.
4. Dip balloon intomelted chocolate, coating about 1/3 of the balloon. Let excess chocolate drip  off. Repeat step one additional time.
5. Place the dipped end of the balloon on the parchment paper. Repeat with remaining balloons.
6. Placebaking sheet with balloonsin refrigerator to set (about 30 minutes].
7. Release air from balloons: Pinch the balloon just under the knot and cut a small hole in the surface between fingers and knot. Very gradually release the air. Be careful not to release  the air too quickly or the bowls may break. Carefully peel the deflated balloons from the  chocolate bowls. Patch any holes with the remaining chocolate if needed.
8. Return the bowls to the refrigerator.
9. Create your mousse filling: Using a hand mixer, blender, or food processor, blend tofu until  smooth.Set aside.
10. Microwave chocolate chips for 2 minutes, stirring after one minute. Continue heating in 30 second intervals until chocolate is melted. Do not overheat. Stir until smooth.
11. Add brown rice syrup to the melted chocolate. Mix until combined. Chocolate should "seize" and pull away from the sides of the bowl, almost forming a ball.
12. Add the chocolate mixture to the tofu. Blend until smooth and creamy. Then, mix in vanilla.
13. Chill until set (at least 2 hours].
14. Fill each bowl with approximately 4 tbsp of mousse before serving. Garnish with fresh fruit  if desired.  Enjoy!
Chocolate Hummus
Category: appetizers-and-snacks
By Yoly

Hummus for dessert? So delicious and full of chocolate, no one will ever know you made it with garbanzo beans! Try it with fresh fruit, cookies, crackers or even by the spoonful!

Ingredients:
¼ cup milk chocolate chips
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup unsweetened cocoa powder
2 tablespoons maple syrup, or to taste
1 teaspoon vanilla extract
½ teaspoon salt
2 tablespoons almond milk, or more as needed

Directions:
Place chocolate chips in a microwave-safe bowl and heat in the microwave until melted, 1 to 3 minutes. Combine melted chocolate chips, garbanzo beans, cocoa powder, maple syrup, vanilla extract, and salt in the bowl of a food processor. Add almond milk 1 tablespoon at a time while blending to desired smoothness.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 48
Fat: 1.4 g
Saturated fat: 0.7 g
Carbohydrates: 8.9 g
Sugars: 3.1 g
Dietary fiber: 1.7 g
Protein: 1.6 g
Cholesterol: 0.6 mg
Sodium: 127.1 mg
Yule Logs-Christmas, Classroom Treats


Ingredients:
vanilla extract, cocoa powder, miniature marshmallow, confectioners' sugar

Directions:
We purchased Little Debbie Swiss Roll cakes-make as many as you like. I think 6-8 come in a package.
Mix in 1 teaspoon of vanilla extract to the tub of Cool Whip. Cover each swiss roll cake with the Cool Whip mixture. Using a fork, lightly pull the tongs across the whipped topping to resemble the bark design of a log. Dust with cocoa powder or sprinkle with the chocolate sprinkles.
For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form "mushroom." Dust chocolate kiss candies with confectioners' sugar.
We added a Teddy Graham and small candy trees to each log for Christmas but you could add any decoration for whatever the occasion.
Tortellini and Asparagus in Garlic Cream Sauce


Ingredients:
asparagus, ham, olive oil, butter, garlic cloves, flour, half-and-half, chicken broth, dried parsley

Directions:
Heat oil and melt butter over medium high heat.
Add the onion and garlic and cook until onions are translucent.
Add the flour to make a rue, cook for about 2 minutes.
Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
Cook tortellini according to package directions.
Cut asparagus into 2 inch pieces and steam.
Combine cream sauce, ham, bacon, asparagus, and tortellini.  Serve immediately.
Chef John's Hawaiian-Style Ahi Poke
Category: seafood
By Chef John

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Ingredients:
¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Directions:
Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl. Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again. Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Yields: 4 servings

Calories: 231.1
Fat: 11.6 g
Saturated fat: 1.8 g
Carbohydrates: 3.1 g
Sugars: 0.7 g
Dietary fiber: 0.9 g
Protein: 28.3 g
Cholesterol: 51.1 mg
Sodium: 1196.7 mg
Cheese Topped Beef Bake


Ingredients:
medium pasta shells, ground beef, chive & onion cream cheese, sour cream, cheddar cheese

Directions:
Cook pasta according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce and taco seasoning.
In a small bowl, combine cream cheese and sour cream; set aside.
Drain the pasta; stir into beef mixture.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Spread with cream cheese mixture; sprinkle with cheddar cheese.
Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted.
Spicy Korean Ribs
Category: world-cuisine
By NickD

These spicy Korean ribs are a family favorite recipe, picked it from the local paper. Best if left in the fridge overnight, the flavors are a lot stronger. The more sauce, the better! Serve with Asian sesame coleslaw.

Ingredients:
4 racks baby back pork ribs
salt and ground black pepper to taste
1 small onion, sliced
1 cup kochujang (Korean hot sauce)
¼ cup white vinegar
¼ cup minced garlic
3 tablespoons sesame oil
2 tablespoons soy sauce
1 (1 1/2 inch) piece fresh ginger root, minced, or to taste
1 (1 1/2 inch) piece fresh ginger root, sliced, or to taste
1 (12 fluid ounce) bottle pilsner-style lager
1 ½ teaspoons toasted white sesame seeds
1 ½ teaspoons toasted black sesame seeds

Directions:
Remove membrane from back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper. Puree onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger; puree into a sauce. Rub 1/3 generously over ribs, reserving the rest of the sauce. Cover ribs with plastic wrap and refrigerate 5 hours to overnight. Preheat the oven to 325 degrees F (165 degrees C). Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil. Bake in the preheated oven until meat is loosened from the ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool, 5 to 10 minutes. Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place ribs on the grill and cook until browned, about 6 minutes per side. Coat with 1/2 the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

Prep time: 15 mins
Cook time: 2 hrs 12 mins
Total time: 7 hrs 32 mins
Yields: 4 racks of ribs

Calories: 644.5
Fat: 49.7 g
Saturated fat: 17.1 g
Carbohydrates: 6.9 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 37 g
Cholesterol: 175.5 mg
Sodium: 1668.2 mg
Grandma's Stuffed Peppers


Ingredients:
parmesan cheese, white rice, diced tomatoes, garlic powder, eggs, pepper, onion, fresh garlic cloves, green peppers, pre-shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Clean peppers thoroughly inside and out.
Mix by hand all ingredients except for the pasta sauce and the mozzarella cheese. If, after adding can of tomatoes mixture still feels too "wet", add more rice until the consistency is a little more solid. More Parmesan cheese may be added if wanted.
Boil peppers in a large pot of water for about five minutes or until soft. place inside your baking/casserole dish when each is finished. Open jar of pasta sauce and add one full tablespoon inside each pepper. I like to use Prego.
Using a clean tablespoon, add stuffing mix by spoonful until each pepper is completely full, be careful not to break them.
Dump the rest of the pasta sauce into the baking/casserole dish to cover the bottom of the peppers. Add a small amount of water to the jar, swish around and add to pan.
After about 2 1/2 hours, remove peppers from oven and top with mozzarella cheese. Return to oven for another half hour or until cheese melts.
South Georgia Biscuits
Category: bread
By GEORGIACOOK1

These are traditional hand-formed South Georgia biscuits as made by my family for generations.  Unlike most recipes, these biscuits are formed entirely by hand, not rolled and cut.  Once you master the technique, you can make them very quickly and will find the texture and appearance to be much better than rolled biscuits.

Ingredients:
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup shortening
1 cup whole milk

Directions:
Preheat the oven to 450 degrees F (220 degrees C). In a large bowl, stir together the flour, baking powder and salt. Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas. Pour in the milk all at once, and stir with a large spoon until dough is evenly moist. It should be sticky. Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands. Let the dough rest for a minute or two. With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls. Don't over work the dough. Place about 2 inches apart on ungreased baking sheets. With floured knuckles, press each ball down to about 1/2 inch thickness. Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom. Serve hot with butter.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 1 dozen

Calories: 182.9
Fat: 9.5 g
Saturated fat: 2.6 g
Carbohydrates: 21 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 3.3 g
Cholesterol: 2 mg
Sodium: 286.4 mg
Cheese-Filled Easter Polish Bread (Babka)
Category: breakfast-and-brunch
By Ellen Bancroft Ziegler

This is a delicious sweet bread with a swirl of orange and vanilla-flavored cheese. It is easy to make and too easy to eat. We will enjoy it this Easter and I hope you enjoy it too! Eat one loaf for Easter and freeze the other for later.

Ingredients:
⅓ cup white sugar, divided
2 tablespoons warm water (110 degrees F (43 degrees C))
3 ⅓ teaspoons active dry yeast
⅔ cup milk
6 tablespoons butter, softened
2  egg yolks, beaten
⅔ teaspoon salt
3 ⅓ cups all-purpose flour
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
2  egg yolks
1 tablespoon orange liqueur (such as Grand Marnier®)
½  orange, zested
1 teaspoon vanilla extract
½ cup white sugar
6 tablespoons all-purpose flour
¼ cup cold butter, cubed
½ cup thinly sliced almonds
1  egg white, beaten

Directions:
Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes. Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic. Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours. Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth. Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds. Grease two 9x5-inch loaf pans and line the bottom with parchment paper. Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture. Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 3 hrs 55 mins
Yields: 2 loaves

Calories: 298.2
Fat: 16.6 g
Saturated fat: 9.6 g
Carbohydrates: 32.1 g
Sugars: 16.1 g
Dietary fiber: 0.9 g
Protein: 5.6 g
Cholesterol: 78.2 mg
Sodium: 188.7 mg
Spicy Seafood Jambalaya


Ingredients:
olive oil, yellow onion, bacon, red capsicum, garlic, dried thyme, cayenne pepper, long grain rice, tomato paste, chopped tomatoes, dry white wine, mussels, coriander leaves, sea salt, pepper

Directions:
Heat the olive oil in a large flame proof pan with a lid.
Saute onion, bacon, capsicum and garlic for 5 minutes or until soft.
Stir in thyme, cayenne pepper, spice mix.
Cook for 2 minutes then add the rice.
Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil.
Reduce heat, cover and simmer for 10-15 minutes or until rice is just tender and liquid has been absorbed.
Add the shrimps, mussels, fish and cook covered for further 3 minutes until seafood is cooked through and mussels have opened.
(Discard any that have not opened].
Stir in the coriander, season to taste and serve immediately.
BBQ Parmesan Wings


Ingredients:
chicken wings, parmesan cheese, garlic clove, pepper

Directions:
Preheat BBQ on medium high heat.
Toss chicken wings in medium sized bowl with all ingredients.
Cook wings turning frequently for 30 to 40 minutes until fully cooked and golden brown.
Holiday Fruitcake Bars


Ingredients:
eggs, powdered sugar, vanilla extract, all-purpose flour, baking powder, salt, walnuts, pecans, currants, powdered sugar, rum

Directions:
Beat eggs with a mixer until they are golden yellow and doubled in volume – 2 or 3 minutes.
Add in 1 cup sifted powdered sugar and vanilla.
Mix together flour, baking powder and salt.
Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
Add the rest of the flour mix to the eggs and sugar.
Fold fruit and nuts into batter.
Spoon batter into a well greased 11" by 7" pan.
Some years I use parchment paper instead.
Bake at 350 degrees for 30 minutes.
Mix together rum and second cup of powdered sugar to make a glaze.
Spread the icing onto the bars about 5 minutes after they’ve come out of the oven.
Let bars cool and cut into bars.
Lentil Vegetable Soup


Ingredients:
extra virgin olive oil, onion, garlic, dried brown lentils, bay leaf, ground black pepper, celery ribs, cabbage, carrot, plum tomatoes, lemon juice

Directions:
Heat the oil in a large pot or dutch oven over medium heat.
Add the onion and garlic.
Cook stirring frequently, 10 to 12 minutes, or until the onion is translucent.
Add the lentils, broth, bay leaf, and pepper.
Stir to mix well.
Bring to a boil.
Reduce the heat to low.
Cover and cook for 40 to 45 minutes, or until the lentils are tender.
Pour half of the mixture into a bowl and set aside.
Pour the remaining mixture into a blender or food processor.
Blend or process until smooth.
Return the puree to the pot.
Add the celery, cabbage, and carrot.
Cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend.
Add the tomatoes, lemon juice, vinegar and the reserved lentil mixture.
Cook, stirring frequently, for 10 to 12 minutes, or until heated through.
Remove and discard the bay leaf.
5 Bean Soup With Brown Rice


Ingredients:
dark red kidney beans, red kidney beans, dried black-eyed peas, dried navy beans, brown rice, onion, tomatoes, garlic, dried parsley, dried rosemary, black pepper, salt, chicken bouillon cubes, celery

Directions:
Hydrate beans according to package instructions.
Add beans and rice to slow cooker and cover with water (about 2 inches over top of beans].
Add onions, tomatoes with juice, garlic, parsley, rosemary, black pepper, salt and bullion cubes. Stir the mixture.
Cover and cook on low for 10 hours or until beans are tender.
Easy Faux Chocolate Mousse
Category: desserts
By mistressmary

This is a quick recipe that tricks the eyes and the palate in to thinking it's authentic chocolate mousse made with cream and eggs.

Ingredients:
1 (8 ounce) container mascarpone cheese
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
¼ cup chocolate chips

Directions:
Mix mascarpone cheese, whipping cream, and vanilla extract in a bowl. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Fold melted chocolate into the mascarpone cheese mixture. Refrigerate until set, 1 to 2 hours.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 319.1
Fat: 31.9 g
Saturated fat: 17.6 g
Carbohydrates: 7 g
Sugars: 5.9 g
Dietary fiber: 0.6 g
Protein: 4.6 g
Cholesterol: 80.2 mg
Sodium: 34.1 mg