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Place chocolate in a heatproof bowl. Heat cream until almost boiling then quickly pour over chocolate and stir until chocolate has melted. Set aside to cool then chill for about 1 hour. Preheat oven to 400°F. Grease and line a 9 x 13 inch jelly roll pan. Whisk egg whites and vanilla extract to stiff peaks. Gradually whisk in sugar then add egg yolks. Sift in flour, baking powder, cornstarch, cocoa powder and a pinch of salt. Gently fold in then transfer to prepared pan, smooth surface and bake for 12-15 mins until just firm to the touch. Let cool for 5 mins in a pan then remove from a pan, discard parchment paper and cool completely on a wire rack. Cut out 12 - 3 inch discs then sprinkle with liqueur and spread jam over top. Beat chocolate cream for 2-3 mins until light and fluffy. Transfer to a piping bag fitted with a plain tip and pipe chocolate cream on discs. Chill for 30 mins before serving then dust with cocoa powder.
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Achievable elevated desserts — laminated doughs, cakes, custards
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work