- 1/2 cup mascarpone cheese
- 1 1/2 ounces semi-sweet chocolate (I used Hershey’s baking squares)
In a small bowl, melt the chocolate in the microwave in 30-second intervals. Cool slightly.
Beat the mascarpone cheese until light and fluffy, about a minute. I used my hand-held mixer.
Add the chocolate and beat until thoroughly combined.
Spread on whole grain toast–we like the sprouted grain Ezekiel muffins–or the bread of your choice.
the fountain avenue kitchen https://fountainavenuekitchen.com/