Photo: Mascarpone and Dark Chocolate Cream in White Chocolate Cups Recipe
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
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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By sarahlovesgod_9...
Cabot, AR
on July 03, 2011
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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.
By Hudson Pernod
Cape Coral, FL
on May 01, 2011
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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.
By kleocakes
Stafford, Va
on January 13, 2011
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LOVE LOVE LOVE THEM... The only problem is that I didnt make enough.
Read all 42 reviews