What do you do when handed an Oreo cookie crust?
A. Run away screaming obscenities about the blasphemy of pre-made crusts.
B. Place it on your head and start tap dancing.
C. Make the best of it, eat it, but still complain about the sweetness and taste of the crust.
While the first two sound fun (and possibly believable lol), I decided to go with option C. That old adage about the mouth of a gift horse, after all.
After some researching, I remember the mascarpone cream filling that I made for some tartlets back in the summer. Somewhere along the way, the idea of using chocolate in it got involved, and, as they say, the rest is history.
The texture wasn't the light and fluffiness that was the non-chocolate version, but it was definitely well-received. Maybe a little bit less sugar would have been better; Dave and I found it to be sweet. My mom, ever the chocoholic, loved it, and my dad happily ate the remaining two pieces after lunch the next day. :)
Chocolate pie crust (pre-made or your own)
8 oz. mascarpone, softened
1/3 cup heavy cream
¼ cup sugar
4 oz. semisweet chocolate, melted and cooled
Beat mascarpone, cream, and sugar until stiff peaks are held. Add chocolate, beating until completely combined. Spread into crust. Top with cream, fruit, or whatever else you may desire. ;)