Ingredients

Scale

🍊 Orange Insert:

½ cup fresh orange juice
1 tablespoon sugar
1 tablespoon cornstarch
Zest of 1 orange
Optional: 1 teaspoon orange liqueur (Grand Marnier or Cointreau)

🍫 Dark Chocolate Mousse:

200g (7 oz) dark chocolate (70% cocoa), chopped
3 egg yolks
¼ cup sugar
1½ cups heavy cream, divided
Pinch of salt
1 teaspoon vanilla extract

🍰 Cake Base:

1 sheet of chocolate sponge cake, brownie, or chocolate cookie crumbs
Optional: soak with orange syrup or liqueur

✨ Mirror Glaze (Optional but Stunning):

100g (3.5 oz) dark chocolate
½ cup cream
½ cup glucose syrup or honey
1 teaspoon gelatin, bloomed in water

🎨 Decorations:

Candied orange zest
Gold leaf or edible glitter
Chocolate curls
Orange segments

Instructions

🔶 Step 1: Make the Orange Insert

Combine orange juice, zest, sugar, and cornstarch in a saucepan. Cook over medium heat until thickened (like curd or jam). Stir in orange liqueur if using.

Pour into silicone mini molds or ice cube trays. Freeze until solid (at least 2 hours).

🍫 Step 2: Prepare the Chocolate Mousse

Melt chocolate over a double boiler or microwave. Let cool slightly.

In a bowl, whisk egg yolks with sugar until pale. In a saucepan, heat ½ cup cream until simmering, then slowly whisk into the yolk mixture to temper it. Return to heat and cook gently until slightly thickened.

Pour warm custard over melted chocolate and stir until glossy. Cool.

Whip the remaining cream to soft peaks and fold into the chocolate base. Chill while preparing molds.

🧁 Step 3: Assemble the Domes

Line your dome molds with a layer of mousse. Push it up the sides of the mold.

Add the frozen orange insert in the center. Cover with more mousse. Top with a round of cake or cookie base.

Smooth flat, then freeze domes until completely solid—at least 4–6 hours or overnight.

✨ Step 4: Mirror Glaze or Dust

For a mirror glaze, heat cream and glucose syrup until steaming. Pour over chocolate. Stir in gelatin and blend smooth. Cool to 95°F before pouring.

Unmold frozen domes onto a wire rack. Pour glaze over domes. Let set before decorating.

For a simple finish, unmold domes and dust with cocoa powder or spray with chocolate velvet spray.