Food Network: Mascarpone and Dark Chocolate Cream in White Chocolate Cups

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Mascarpone and Dark Chocolate Cream in White Chocolate Cups
Recipe courtesy Giada De Laurentiis

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

Instructions
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.