Description
Thin dark chocolate wafers softened between orange mascarpone cream layers and topped with ganache web decoration.
Ingredients
Scale
- 1 tbsp finely grated orange zest
- 3/4 cup (90 g) powdered sugar
- 8 oz (227 g) mascarpone, cold
- 2 tsp (10 ml) vanilla extract
- 2 cups (480 ml) heavy cream, cold, divided
- 10 oz (283 g) thin chocolate wafer cookies
- 4 oz (113 g) dark chocolate, finely chopped
- 2 oz (57 g) white chocolate, finely chopped
Instructions
- Line an 8 1/2-by-4 1/2-inch (22-by-11 cm) loaf pan with crossed parchment slings.
- Rub orange zest into powdered sugar. Beat with cold mascarpone and vanilla just until smooth.
- Slowly add 1 3/4 cups (420 ml) cold heavy cream and whip to medium-firm peaks.
- Layer a thin cushion of cream, a snug single layer of wafers, and more cream. Repeat, ending with cream.
- Cover and refrigerate for at least 12 hours and up to 2 days.
- Unmold onto a cold platter and refrigerate. Heat remaining 1/4 cup (60 ml) cream and pour over dark chocolate. Stir smooth and cool until barely fluid.
- Spread a thin ganache layer over the top. Melt white chocolate and pipe three small rings near the center.
- Drag a skewer outward through the rings to make a compact web. Chill 30 minutes and cut into 10 slices.
Notes
Use thin crisp wafers, chill at least 12 hours, and cool the ganache before spreading it over the cold cream.