Chocolate Mascarpone Stuffed French Toast With Strawberry Syrup Recipes

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

Steps:

• To make French Toast: Grease bottom and sides of 13x9-inch pan; line with bread slices.
• In 2-quart saucepan, heat milk, cream, butter, granulated sugar, vanilla and salt to simmering over medium-low heat, stirring occasionally. Remove from heat; stir in 3/4 cup chocolate chips until melted and smooth. Gradually beat in eggs with whisk until well combined and mixture thickens.
• Pour chocolate mixture evenly over bread. Make sure to coat bread completely, turning slices over if necessary. Cover and refrigerate at least 2 hours but no longer than 8 hours. Remove from refrigerator 30 minutes before baking.
• Heat oven to 375°F. Bake 25 to 30 minutes or until chocolate mixture sets. Meanwhile, make Strawberry Syrup.
• To make Strawberry Syrup: Heat strawberries and maple syrup in 1-quart saucepan to simmering over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until strawberries have softened. Slightly mash strawberries with fork or potato masher. Keep syrup warm until ready to serve. Serve with warm French toast sprinkled with powdered sugar and additional chocolate chips.

Steps:

• In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
• Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
• Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
• Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

Steps:

• In a small heavy saucepan, combine 4 ounces semisweet chocolate, the dark chocolate, cream and cheese. Cook and stir over low heat until smooth. Transfer to a small bowl; cover and refrigerate for 3 hours or until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., In a microwave, melt remaining semisweet chocolate; stir until smooth. Dip balls in chocolate; allow excess to drip off. Roll in pistachios. Place on waxed paper; let stand until set. Store in the refrigerator.