Chocolates with saffron cream

In Italian we say 'Meglio tardi che mai' translation; 'Better later than never'. So here I am after more than a year, which I spent travelling around part of the world and meeting amazing people. Now that I finally have a fully equipped kitchen and eating out doesn't cost a euro or two, I am back in the kitchen. 
I found this on a saffron based recipes book, but I change it a bit cause I am not, please don't judge me, a big fun of mascarpone cheese.

Shopping List (for 6 portions)

The Basket
150 g dark chocolate at least 50%

The Cream
100 g white chocolate
150 g ricotta cheese
100 g mascarpone cheese
1 small bag of saffron (ad two if it's not strong enough)
few drops of vanilla essence

The top
70 g of hazelnut 
25 g of sugar
A pinch of cinnamon powder

Let's get on with this

Cut the chocolate into small pieces and melt it (bain marie) 
Then take the cups with a diameter you prefer (standard cup cakes one are good)
Brush the inner surface (including the edges) of the cups with a brush and place them upside down on a sheet of parchment paper or on a rack and let them dry and harden 

Meanwhile, prepare the mascarpone and ricotta cream. Melt the white chocolate in a double boiler and place it aside to cool, then put the cream in a bowl, add the vanilla and mix well.

When the chocolate has cooled add it to the mixture and put it in the fridge for 30 minutes.

Meanwhile eliminated the paper wrapper, once the cream has firmed transfer it into a pastry bag with star-nozzle 

In a food processor or with the mortar mix the hazelnut and the sugar and a pinch of cinnamon.

Finally sprinkle the 'cupcakes' withe the hazelnut powder.


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