Chocolate baskets with curd cream

Ingredients:

• 230 g white chocolate, chopped
• 110 g dark chocolate, chopped
• 1 cup whipping cream
• 3 tablespoons of sugar
• 230 gr. mascarpone cheese
• 1 tsp grated orange zest
• 1/4 tsp vanilla extract
• Large shavings of white chocolate, for decoration

Preparation:

1. Line 8 muffin tins with paper liners.
2. Melt the white chocolate in a double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon of melted chocolate into the prepared muffin tins. Using a pastry brush, spread it evenly over the bottom and sides of the liners.
3. Freeze until the chocolate is set (about 30 minutes). Melt the white chocolate again in a bowl. Spoon 1 tablespoon of the mixture into each mold and spread it over the bottom and sides, forming a second layer. Freeze until the chocolate is completely set (about 1 hour).
4. Melt the dark chocolate in a clean bowl over simmering water in a double boiler, stirring until smooth. Set the mixture aside to cool completely.
5. Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside for now.
6. Using an electric mixer, beat the mascarpone with the melted dark chocolate, orange zest, and vanilla extract in a large bowl until smooth and glossy (about 30 seconds). Be careful not to overbeat.
7. Fold the whipped cream into the chocolate mixture in 2 batches. Place the mousse in a pastry bag fitted with a star tip. Fill the white chocolate shells with the mixture. Sprinkle large white chocolate shavings on top. Serve immediately or cover and refrigerate overnight. If refrigerating overnight, let the dessert sit at room temperature for 1 hour before serving..