Chocolate bowls with mascarpone mousse

Ingredients:

• 3 and 1/4 cups (about 500 g) melted dark chocolate discs
• 2 tbsp + 1 tsp coconut oil or vegetable fat
• 0.5 cups (about 80 g) melting white chocolate discs
• 1 and 1/4 cups milk chocolate chips
• 220 gr. mascarpone cheese
• 3/4 cup heavy cream
• 1 tbsp instant espresso powder
• Special equipment: small pastry brush, small pastry spatula, large 1A pastry bag tip, large pastry bag

Preparation:

1. Place paper cups in a 12-cup metal muffin pan. Line a 22x32cm baking sheet with parchment paper.
2. Place 2 1/4 cups dark chocolate discs and 1 tablespoon coconut oil in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted, about 1 minute. Stir until smooth; if lumps remain, microwave again for 15 seconds and stir until smooth.
3. Place 1 heaping tablespoon of the chocolate mixture into a paper liner and use a small brush to spread it over the entire inside surface. The paper should be completely covered; if it's translucent, the coating is too thin and you need to apply more chocolate. Repeat with the remaining cupcake liners, warming the chocolate as needed to ensure it's liquid. Refrigerate the liners until ready to assemble.
4. In a medium bowl, combine the remaining 1 cup dark chocolate discs with 2 teaspoons coconut oil. Microwave in 30-second intervals, stirring, until the chocolate is completely melted, about 1 minute total. Stir until smooth. If any lumps remain, microwave again for another 15 seconds and stir until smooth.
5. Place the white chocolate discs and 2 teaspoons of coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted, about 1 minute total. Stir until smooth. If any lumps remain, microwave again for another 15 seconds and stir until smooth.
6. Pour the dark chocolate onto the prepared baking sheet and spread it with a small offset spatula to a thickness of about 0.3 cm. Pour the white chocolate on top and swirl it into the dark chocolate with a offset spatula, creating a wave-like pattern. Refrigerate until ready to assemble.
7. To prepare the fillingPlace the milk chocolate pieces in a microwave-safe bowl. Microwave in 30-second intervals, stirring occasionally, until the chocolate is melted, about 1.5 minutes total. Stir until smooth. If any lumps remain, microwave again for another 15 seconds and stir until smooth. Let stand at room temperature, stirring occasionally, until the chocolate is just warm.
8. While the chocolate is cooling, remove the chocolate cups from the paper cups. Refrigerate them until ready to assemble.
9. Combine the mascarpone and lukewarm chocolate in a medium bowl until smooth. In the bowl of a stand mixer, combine the cream and espresso powder. Beat with the whisk attachment on medium speed until stiff peaks form, about 3 minutes. Fold about a third of the whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream until fluffy.
10. Fill a large pastry bag fitted with a large round tip with the mascarpone mixture. Pipe the filling into each chocolate bowl, reaching above the rim. Break a chocolate bar into pieces and push a piece into the filling of each bowl. Refrigerate until ready to serve. Any remaining chocolate bar is safe to eat.