Game Night Dessert

Last night we enjoyed game night with the E's which was looooonnnnggg overdue. I think our last game night was in February!!!!

I decided to make a dessert on the cover of Sticky, Chewy, Messy, Gooey. Here is how to make Chocolate Cheesecake Pots (yield 8)

• 1 cup heavy cream


• 4 ounces semisweet chocolate, finely chopped


• 1/2 cup sugar


• 3 large eggs


• 1 tsp pure vanilla extract


• pinch of salt


• boiling water


• Sweetened whipped cream

This was the first time I made something with mascarpone cheese and to be honest, the first time I ever had mascarpone cheese!!



Preheat oven to 325.


In a saucepan, bring the cream to a simmer over medium heat. Remove from heat before it starts to boil and add the chopped chocolate. Stir until the mixture is smooth. Set aside and let cool to room temperature.




In a large bowl, whisk together the mascarpone cheese and sugar until smooth. Add the eggs one at a time, whisking after each addition. Add vanilla, salt and whisk to combine.


Pour cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth.

Put 4 oz custard cups, ramekins, or small oven proof coffee cups in an empty 9 x 13 baking pan. Divide mixture among the cups.

Put the baking pan in the oven and carefully pour bowling water into the pan, adding just enough water to reach halfway up the sides of the cups. Cover with aluminum foil.

Bake until tops of the cheesecakes appear solid, but jiggle slightly when shaken, 30 to 40 minutes (I baked for 35 minutes). The cheesecake pots will firm up as they cool. Transfer pots from baking pan to a wire rack and let cool to room temp. Cover each pot with plastic wrap and refrigerate for at least 4 hours or overnight before serving.

Add a dollop of homemade sweetened whipping cream and enjoy! This is a rich treat!

NOTE: If you want to yield 8 pots, only fill the ramekins 1/2 way. I filled the first 4 ramekins 2/3 full and only had enough batter left to make 2-1/2 filled ramekins.