Chocolate and Mascarpone Cream with Orange Zest
Break chocolate into pieces and place in a metal bowl set over a pan of hot water. Add double cream and stir until melted. Stir in orange liqueur and orange zest (set a small amount of zest aside for garnish). Stir in mascarpone and refrigerate one hour. Beat cream until stiff. Beat chilled chocolate and mascarpone mixture briefly, then fold in whipped cream. Transfer mixture to a pastry bag fitted with a star tip. Pipe into dessert glasses and chill at least 1 hour.
Serve garnished with reserved orange zest.