Tempting, melt-in-the-mouth chocolate caps filled with delectable chocolate mousse, Zuccherini (zoo-kair-ee-nce) make a wonderful dessert for a special dinner party. They look particularly attractive decorated with slices of crystallized orange or mandarin orange slices.
6 oz. dark cooking chocolate
2 oz. dark cooking chocolate
1 tablespoon strong black coffee
2 eggs, separated
2 teaspoons orange-flavoured liqueur
10 Macaroons, crushed
5 fl. oz. double cream , stiffly whipped
Break the 6 ounces of chocolate into small pieces and place them in a small heatproof bowl. Place the bowl over a saucepan of boiling water set over moderate heat and stir the chocolate with a wooden spoon until it has melted. Remove the pan from the heat and the bowl from the pan.
With the back of a teaspoon, coat the insides of 12 paper cake cases with the chocolate. Lay the cases, upside down, on a plate and place them in the refrigerator to chill overnight.
To make the filling, break the 2 ounces of chocolate into small pieces and place them in a large heatproof bowl. Place the bowl over a saucepan of boiling water set over moderate heat and pour in the coffee. Stir with a wooden spoon until the chocolate has melted. Remove the pan from the heat and the bowl from the pan. Stir in the egg yolks and orange-flavoured liqueur.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a metal spoon, carefully fold the egg whites into the chocolate mixture. Set aside and allow to cool.
Remove the cake cases from the refrig-erator. Carefully peel the paper cases away from the chocolate cups and discard them. Divide the crushed macaroons among the chocolate cups. Spoon the chocolate mixture into the chocolate cups and place them in the refrigerator to chill for 30 minutes.
Place a little whipped cream on the top of each chocolate cup and chill until you are ready to serve them.