Mascarpone and Dark Chocolate Cream in White Chocolate Cups for IHCC

The first Month of cooking with Giada has gone by, and I really start to like her cooking already. Al that recipe's with creamy Mascarpone are great.
So this weeks theme is Chocolate cravings(women and their chocolate isn't there a better match). I found another recipe with Mascarpone this time with chocolate ofcourse...

Started with making the white chocolate cups, made them a few days in advance because i didn't had a lot of time this week. They where very easy to make but it took some time cause they have to sit in the freezer before you can put on the second layer of chocolate. They turned out very well, only one of the cups broke wile getting of the paper. Made the chocolate filling today and it was delicious(my boyfriend tasted it, and fell in love immediatly, just like me!)

Here is the recipe
(adapted from the foodnetwork.com)
Makes 8 servings

Ingredients
8 ounces good-quality white chocolate, chopped
4 ounces bittersweet or semisweet chocolate, chopped
1 cup whipping cream
3 tablespoons sugar
8 ounces mascarpone cheese
1 teaspoon grated orange peel
1/4 teaspoon vanilla extract
White chocolate curls, for garnish
Directions
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.