Mascarpone and Dark Chocolate Cream in White Chocolate Cups

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With recipes like this, my co-workers fantasize about what I'm bringing to the next work potluck! This was amazing, everyone was surprised the white shell was edible. To those who had trouble with the white chocolate congealing and not melting smoothly, you may have melted it too quickly. I did for the first layer, accidently. So, I just used a butter knife and applied it like "spackle" to the cups. After that froze, the next batch of chocolate was better. I heated that on the double boiler SLOWLY, low-med heat. It ended up smooth and able to be applied with a pastry brush. Good luck and have fun wowing your family/guests!
P.S. I used regular cream cheese and it was delicious. I love mascarpone, but with the comments of the mousse being difficult I used cream cheese. I'm much more experienced with it.

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I confess to cheating on this one. I purchased the chocolate shells at a gourmet shop, which made this quite easy. I think it was my fault (mascarpone maybe should be at room temperature?? but my filling's texture was not what it should have been. The whipped cream did not fold in well at all, so the filling was not light and airy but dense. With that said, the flavor was lovely. My guests picked up on the orange zest and really like the taste.

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LOVE LOVE LOVE THEM... The only problem is that I didnt make enough.

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This recipe is so yummy! My mother-in-law is wanting these instead of a birthday cake.... This recipe might be a little timely but soo worth it.. I don't put any orange peel in mine though! So yummy!

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it was so good that i served a party with these cups and everybody asked for this recipe i feel like a hero of making something

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I tried making this recipe a few years ago twice and had no luck either time. I really wanted this recipe to work because I thought the idea was so cute, but I find the white chocolate so hard to work with. It constantly wants to coagulate and never stays smooth enough to spread into the cups. Also, the filling had a grainy mouth feel. Perhaps if this method was used with dark chocolate or a very fine white chocolate that was of better quality.

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Fantastic!! it was easier than I imagined. I made it for a girsl night in and it was a hit. It is a great dessert to make ahead.

Giada did it again.

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Wow!!!!! this recipe is a show stopper. I love to serve this dessert to a first time client very impression,. Thx MRS. G.

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These came out beautifully. When you unpeel the cupcake wrapper the white chocolate has perfect ridges. Just make sure and give a heavy first coat of white chocolate. I actually used an entire 11 oz. bag of Giradhelli white chocolate and then a few more chips from another bag. I also topped with white chocolate chips instead of white curls. I also added some leftover orange zest and candied mint (just mint sprayed with butter-flavored cooking spray and dipped in sugar to the top of the mousse. The mousses looked like the could have come right from a professional pastry shop and they tasted that way, too. I upped the orange zest in the mousse to about a tablespoon. Definitely a keeper.

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"This is a great dessert. I did have trouble coating the paper liners. I couldn't find white chocolate in my store so I just used semi sweet. Worked out fine. "