Instructions

MAKE THE MASALA SPICE BLEND:
1. In small bowl, combine cardamom, cinnamon, ginger, cloves, and black pepper. Mix well and set aside.

MAKE THE CAPPUCCINO-STYLE CHOCOLATE CUPS AND LIDS (prepare 1 day ahead):
2. Temper white chocolate using seeding method: Melt 12 oz white chocolate in double boiler to 115°F, remove from heat, add remaining 4 oz chopped white chocolate and stir until temperature drops to 82°F, then gently rewarm to 86°F.
3. Using pastry brush, apply thin, even coat of tempered white chocolate to inside of 8 cappuccino cup-sized silicone or plastic molds, ensuring complete coverage with no gaps.
4. Refrigerate molds 10 minutes until chocolate sets and pulls slightly away from mold edges.
5. Apply second thin coat of tempered chocolate for strength and stability.
6. Refrigerate 15 minutes until completely set.
7. Carefully unmold chocolate cups by gently flexing molds (cups should release easily if properly tempered).
8. Create golden lids: Temper gold-colored chocolate using same method to 86°F.
9. Spread tempered gold chocolate on parchment paper into 8 circles slightly larger than cup opening (about 3 inches diameter).
10. While chocolate is still pliable but beginning to set, use straw to create small air hole in center of each disc.
11. Using knife, create small notch on one edge to form drinking lip shape.
12. Refrigerate until completely set, then carefully peel from parchment.
13. Store cups and lids at cool room temperature until ready to assemble.

PREPARE THE TWICE-BAKED COFFEE BISCOTTI (can be made 2 days ahead):
14. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
15. In large bowl, whisk together flour, sugar, baking powder, and salt.
16. In separate bowl, whisk eggs with espresso powder and vanilla extract until well combined.
17. Pour egg mixture into flour mixture and stir until dough comes together (will be stiff).
18. Fold in toasted almonds until evenly distributed.
19. Turn dough onto parchment-lined baking sheet and shape into log approximately 12 inches long, 3 inches wide, and 1 inch high.
20. First bake: Bake 25 minutes until golden brown and firm to touch.
21. Remove from oven and cool on baking sheet 10 minutes until cool enough to handle.
22. Using serrated knife, slice log diagonally into 1/2-inch thick slices (should yield about 20 slices).
23. Arrange slices cut-side down on baking sheet.
24. Second bake: Return to oven and bake 7-8 minutes per side until crisp, dry, and lightly golden.
25. Cool completely on wire rack.
26. Reserve 8 whole biscotti for serving alongside cups. Break remaining biscotti into small pieces (about 1/2-inch chunks).
27. Place broken biscotti pieces in shallow bowl and drizzle with strong espresso, tossing to coat. Allow to soak 5-10 minutes.

MAKE THE DARK CHOCOLATE MOUSSE:
28. Melt chopped dark chocolate with espresso powder in double boiler, stirring until smooth. Remove from heat and cool to lukewarm (about 90°F).
29. In medium bowl, whisk egg yolks until pale yellow and slightly thickened, about 2 minutes.
30. Fold whisked yolks into cooled chocolate mixture until well combined.
31. In separate clean bowl with clean beaters, beat egg whites with pinch of salt until soft peaks form.
32. Gradually add 2 tablespoons sugar while beating and continue until stiff, glossy peaks form.
33. In another bowl, whip 1 cup heavy cream to soft peaks.
34. Gently fold whipped cream into chocolate mixture using rubber spatula until mostly combined.
35. Fold in beaten egg whites in two additions, being careful not to deflate mixture.
36. Cover and refrigerate while preparing white chocolate mousse.

PREPARE THE WHITE CHOCOLATE MASALA MOUSSE:
37. In small saucepan, heat 1 cup heavy cream over medium heat until steaming (do not boil).
38. Remove from heat and whisk in prepared masala spice blend.
39. Cover and steep 10 minutes for spices to infuse.
40. Strain cream through fine-mesh sieve into clean bowl, pressing on solids to extract all liquid. Discard solids.
41. Melt chopped white chocolate in double boiler, stirring until smooth. Remove from heat.
42. Slowly pour warm spiced cream into melted white chocolate, whisking constantly until smooth and well combined.
43. In medium bowl, whisk egg yolks with 2 tablespoons sugar until pale and thick.
44. Gradually whisk about 1/2 cup of warm white chocolate mixture into yolks to temper, then pour yolk mixture back into remaining white chocolate mixture, whisking constantly.
45. Cool to room temperature, stirring occasionally, about 20 minutes.
46. In clean bowl, whip remaining 1 cup heavy cream to soft peaks.
47. Gently fold whipped cream into white chocolate mixture until completely combined and smooth.
48. Cover and refrigerate until ready to assemble.

ASSEMBLE THE CAPPUCCINO-STYLE PRESENTATION:
49. Remove chocolate cups from storage and place on serving tray.
50. Divide coffee-soaked biscotti pieces evenly among 8 chocolate cups, creating base layer.
51. Transfer dark chocolate mousse to piping bag fitted with large round tip (or use spoon).
52. Pipe or spoon dark chocolate mousse over biscotti pieces, filling each cup about halfway (approximately 1/3 cup per cup).
53. Gently tap cups on counter to release air bubbles and level surface.
54. Refrigerate 1 hour until dark mousse layer is set and firm to touch.
55. Transfer white chocolate masala mousse to piping bag fitted with large star tip for frothy appearance.
56. Pipe white mousse on top of set dark mousse, creating peaked swirl to resemble cappuccino foam, filling to just below rim.
57. Create cappuccino pattern: Melt 2 oz dark chocolate and transfer to small piping bag or squeeze bottle with tiny opening.
58. Pipe thin concentric circles or lines on white mousse surface, then drag toothpick through circles from center outward to create latte art pattern.
59. Refrigerate assembled cups 4-5 hours or overnight until completely set.
60. Just before serving, place golden chocolate lid on each cup with drinking lip facing forward.
61. Serve each cup with one whole biscotti alongside on plate.

STORAGE AND SERVING:
Store assembled cups (without lids) covered in refrigerator up to 2 days
Add lids just before serving
Serve chilled for best texture
Can be made completely 1 day ahead for convenience