Here you can learn how to make mascarpone and dark chocolate cream in white chocolate cups. Mascarpone are a sweet fresh triple cream cheese from Italy. They are extremely soft and fluffy and are frequently used for pastry fillings. To get started, click here!
| Time: | Serves: |
|---|---|
| 2 hours 50 minutes | 8 people |
| Ingredients | Amount |
|---|---|
| white chocolate, chopped | 8 ounces |
| bittersweet or semisweet chocolate, chopped | 4 ounces |
| whipping cream | 1 cup |
| sugar | 3 tablespoons |
| mascarpone cheese | 8 ounces |
| grated orange peel | 1 teaspoon |
| vanilla extract | 1/4 teaspoon |
| white chocolate curls |
Step 1: Place paper liners into 8 muffin cups
Step 2: Melt the white chocolate on top of a double boiler over slightly boiling water and stir until the texture is smooth
Step 3: Place 1 tablespoon of melted chocolate into each paper liner
Step 4: Spread the chocolate evenly over the bottom and the sides of the paper liners
Step 5: Freeze the chocolate for around 30 minutes until it is relatively firm
Step 6: Melt the white chocolate again into a bowl and place 1 tablespoon of the chocolate into each cup and brush over the bottom and the sides, creating a second layer
Step 7: Freeze for about 1 hour until it has completely set
Step 8: Melt the bittersweet chocolate or semisweet chocolate on top of a clean double boiler over slightly boiling water and stir until the texture is smooth. Then set down to completely cool
Step 9: Using an electric mixer, put the cream and sugar into a large bowl until soft peaks appear and then set the whipped cream aside
Step 10: Using the electric mixer, place the mascarpone cheese with the melted bittersweet or semisweet chocolate, orange peel, and the vanilla into a large bowl. Mix for about 30 seconds until the texture is smooth and glossy. Keep in mind to not overmix
Step 11: Pour the mousse into a pastry bag fitted with a star tip and pipe the mousse into the white chocolate cups
Step 12: Decorate using the white chocolate curls on top of the mousse and it is best served immediately. If not possible, cover and refrigerate overnight and when serving, place it at room temperature for 1 hour prior to serving