Mascarpone and Dark Chocolate Cream in White Chocolate Cups

Name: Mascarpone and Dark Chocolate Cream in White Chocolate Cups
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 8 servings
Ingredients: 8 ounces good-quality white chocolate, chopped; 4 ounces bittersweet or semisweet chocolate, chopped; 1 cup whipping cream; 3 tablespoons sugar; 8 ounces mascarpone cheese; 1 teaspoon grated orange peel; 1/4 teaspoon vanilla extract; White chocolate curls, for garnish

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Level: Intermediate
Total: 2 hr 50 min

Prep: 40 min
Inactive: 2 hr
Cook: 10 min

Yield: 8 servings

Level: Intermediate
Total: 2 hr 50 min

Prep: 40 min
Inactive: 2 hr
Cook: 10 min

Yield: 8 servings

Ingredients

8 ounces good-quality white chocolate, chopped

4 ounces bittersweet or semisweet chocolate, chopped

1 cup whipping cream

3 tablespoons sugar

8 ounces mascarpone cheese

1 teaspoon grated orange peel

1/4 teaspoon vanilla extract

White chocolate curls, for garnish

Directions

Watch how to make this recipe.

Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.