Bittersweet Chocolate Cream Sandwiches

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4 sandwiches


  • 1/4 cup heavy cream

  • 1 ounce bittersweet chocolate

  • 1/2 cup mascarpone cheese

  • 1 tablespoon sugar

  • 1 teaspoon coffee liqueur

  • 8 large imported waffle cookies (gaufrettes)

  • Fresh strawberries or raspberries


  1. In a small saucepan, scald the cream over moderate heat. Add the chocolate and remove from the heat. Let stand until melted, about 3 minutes. Stir until smooth.

  2. In a bowl, whisk the mascarpone until fluffy. Whisk in the sugar, liqueur and chocolate cream. Refrigerate for 15 minutes, until firm. Spread 4 of the waffle cookies with the chilled chocolate cream, top with the remaining 4 cookies and refrigerate. Serve with the fresh berries.

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