Mascarpone and Dark Chocolate Cream in White Chocolate Cups

Name: Mascarpone and Dark Chocolate Cream in White Chocolate Cups
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings White chocolate curls, for garnish; 227 grams mascarpone cheese; 1 teaspoon grated orange peel; 113 grams bittersweet or semisweet chocolate, chopped; 3 Tbsps sugar; 0 teaspoons vanilla extract; 237 milliliters whipping cream; 227 grams good-quality white chocolate, chopped

Mascarpone and Dark Chocolate Cream in White Chocolate Cups might be just the side dish you are searching for. This recipe makes 8 servings with 489 calories, 5g of protein, and 39g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A mixture of vanillan extract, whipping cream, semisweet chocolate, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 2 hours and 50 minutes. If you like this recipe, you might also like recipes such as Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar, Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate-Espresso Whipped Cream, and White and Dark Chocolate Cream Cheese Chocolate Cake Bars.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

White Chocolate

Chocolate

Water

Equipment you will use

Double Boiler

Pastry Brush

Muffin Liners

Bowl

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.

Ingredients you will need

Bittersweet Chocolate

Water

Equipment you will use

Double Boiler

Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.

Ingredients you will need

Whipped Cream

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Bittersweet Chocolate

Mascarpone

Whipped Cream

Orange Zest

Chocolate

Vanilla

Equipment you will use

Hand Mixer

Bowl

Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups.

Ingredients you will need

White Chocolate

Equipment you will use

Pastry Bag

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.

Ingredients you will need

Chocolate Curls