What at first glance seems like a chocolate muffin is the most tender mousse, and its “paper wrapper” is not only edible, but also incredible delicious. To make white chocolate melt more evenly, try to heat it slowly by setting the steam bath to low to medium fire. To obtain the desired texture of mascarpone mousse should be at room temperature. Tasteful and elegant By presenting this dessert, it can even replace a birthday cake. You can experiment with decorating and instead of chocolate chips use, for example, fresh raspberries. Share with friends: 
Time: 2 hours. 50 min Difficulty: medium Quantity: 8 tartlets in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 230 gr. white chocolate chopped
- 110 gr. dark chocolate chopped
- 1 tbsp. whipping cream
- 3 tbsp. l Sahara
- 230 gr. mascarpone cheese
- 1 tsp grated orange zest
- 1/4 tsp vanilla extract
- Large shavings of white chocolate to decorate
Recipes with similar ingredients: white chocolate, dark chocolate, mascarpone cheese, orange zest, vanilla extract, cream
Recipe preparation:
- Cover 8 cupcake shapes with paper liners.
- Melt the white chocolate in a water bath over slowly boiling water, stirring until smooth. Lay out 1 tbsp. l melted chocolate in prepared muffin molds. Using a dough brush, spread it evenly over the bottom and walls of the liners.
- Freeze until the chocolate has hardened (approximately 30 minutes). Melt the white chocolate again in a bowl. Lay out 1 tbsp. l masses into each mold and spread on the bottom and walls, forming a second layer. Freeze until chocolate is completely frozen (about 1 hour).
- Melt the dark chocolate in a water bath in a clean bowl, set over slowly boiling water, stirring until homogeneous mass. Leave the mass at this point so that it completely cooled.
- Using an electric mixer, whip cream with sugar in a large bowl until soft peaks form. Set aside whipped cream on time.
- Whisk in a large bowl with an electric mixer mascarpone with melted dark chocolate, orange zest and vanilla extract until the mass is smooth and shiny (approximately 30 seconds). Try not to overdo it.
- Stir the whipped cream into the chocolate mixture in 2 sets. Place the mousse in a pastry bag equipped with a nozzle with a hole in the shape of a star. Fill the baskets with white mass chocolate. Sprinkle with large shavings from it on top. You can serve immediately or cover and refrigerate overnight. AT in the latter case, let the dessert stand at room temperature before serving temperature for 1 hour.
