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.