Orange Chocolate Mousse Domes

homecookingadventure.com

JenCMerrill

subheading: Orange Cremeux:

⅓ cup (80ml) orange juice (from about 1 orange)

1 tsp (5g) orange zest (from one orange)

1 tbsp (15g) sugar

2 tbsp (30g) cream

1 egg yolk

½ tsp (2g) gelatin powder

1 tbsp (15ml) orange juice

Candied orange peel , chopped

subheading: Orange Genoise:

3 eggs

⅓ cup (70g) sugar

¾ cup (95g) all-purpose flour

1 ½ tbsp (20g) butter, melted

1 tsp (5g) orange zest (from one orange)

subheading: For soaking the genoise:

2 tbsp (30ml) Orange liqueur (Grand Marnier or Cointreau)

subheading: Chocolate Mousse:

5.5 oz (150g) semi-sweet chocolate

½ cup (120g) whipping cream

⅔ cup (160g) whipping cream (35% fat), chilled

1 tsp (4g) gelatin powder

1 tbsp (20ml) cold water

subheading: Mirror Glaze:

6 oz (175g) white chocolate, small pieces

⅓ cup (80g) water

¾ cup (150g) sugar

3.5 oz (100g) sweetened condensed milk

1 tsp (5g) vanilla extract

1 tbsp (10g) gelatin powder

¼ cup (60ml) cold water

White and orange food coloring for colored mirror glaze

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