Decadent Duo For Decadent Duos Chocolate Cups With Whipped Cream Recipes

Steps:

• For the wontons: In a large bowl combine the strawberries, orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes.
• Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Spray a 24-count mini muffin tin with cooking spray. To create the wonton cups make a small fold in the center of each wonton and push it into the muffin cup, leaving a cup empty between each wonton. Bake the cups until the edges are golden, 5 to 6 minutes. Cool the cups while you make the whipped cream.
• For the whipped cream: In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest. Whip until the cream has soft peaks, about 2 minutes.
• To assemble the cups: Drain the berries, reserving the macerating liquid. Place a few berry slices in the bottom of each cup. Fill the cup with a tablespoon of whipped cream and top with additional strawberry slices. Drizzle with the reserved berry juices and serve.

Steps:

• 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.

Steps:

• Heat milk in a small pan over moderate heat until it comes to a boil.
• In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
• Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
• Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.