Mascarpone and Dark Chocolate Cream in White Chocolate Cups

TOTAL TIME: 2 hr 50 min
Prep: 40 min
Inactive Prep: 2 hr
Cook: 10 min
 
YIELD: 8 servings
LEVEL: Intermediate

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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Directions

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.

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  • on December 23, 2013

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    I must say I'm a bit disappointed with this recipe. The 8 oz of melted white chocolate only made enough to coat 5 paper cups with two 1 tbsp layers - I melted dark chocolate for the 2nd layer of the remaining 3 paper cups. I wish there had been instructions to let the marscapone cheese reach room temperature before mixing, as the melted dark chocolate hardened when it was mixed together and small chunks of chocolate were formed. Overall, the mixture wasn't glossy in the slightest. 4 oz of dark chocolate doesn't seem to be nearly enough, as the mousse turned out a pale brown, and the 1/2 tsp of orange zest I used almost completely overpowers the chocolate flavour.

    The recipe is a very cute idea, but overall it will need a lot of adjustments before I'm willing to try it again.

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  • on January 29, 2013

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    It is delicious, the only thing is that I have hard time melted the chocolate and the size was way too much for a person. I think if we use a smaller size is better, so there are great for parties or gift.




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