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1
Line 8 muffin cups with paper liners.
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2
Melt the white chocolate in top of double boiler over simmering water, stirring until smooth.
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3
Spoon 1 tablespoon melted chocolate into each paper liner.
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4
Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners.
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5
Freeze until the chocolate is firm, about 30 minutes.
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6
Remelt the white chocolate in the bowl.
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7
Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat.
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8
Freeze until completely set, about 1 hour.
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9
Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth.
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10
At this point, set aside to cool completely.
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11
Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form.
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12
Set the whipped cream aside.
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13
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).
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14
Fold the whipped cream into the chocolate mixture in 2 batches.
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15
Transfer the mousse to a pastry bag fitted with a star tip.
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16
Pipe the mousse into the white chocolate cups.
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17
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.
