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Dark Chocolate Orange Mirror Domes

  • Yield: 8 1x

Ingredients

Scale
  • For the Chocolate Orange Mousse:
  • 7 oz (200 g) dark chocolate (70%), finely chopped
  • 1 1/2 cups heavy whipping cream, divided
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh orange zest
  • 2 tbsp fresh orange juice
  • For the Orange Center:
  • 1/2 cup orange marmalade
  • 1 tsp fresh orange zest
  • 1 tsp lemon juice
  • For the Mirror Glaze:
  • 1/2 cup granulated sugar
  • 1/3 cup water
  • 1/3 cup sweetened condensed milk
  • 5 oz (140 g) dark chocolate, finely chopped
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For Garnish (optional):
  • Candied orange peel
  • Dark chocolate curls
  • Edible gold flakes

Instructions

  1. 1. Bloom the gelatin for the mousse in the cold water for 5 minutes.
  2. 2. Heat 1/2 cup of the heavy cream until steaming, then pour it over the chopped dark chocolate. Let stand for 2 minutes and stir until smooth.
  3. 3. Melt the bloomed gelatin and whisk it into the chocolate mixture along with the orange zest, orange juice, and vanilla extract. Let cool to room temperature.
  4. 4. Whip the remaining 1 cup heavy cream with the sugar until soft peaks form, then gently fold it into the cooled chocolate mixture.
  5. 5. Stir together the orange marmalade, orange zest, and lemon juice.
  6. 6. Fill silicone dome molds halfway with the chocolate mousse, add a spoonful of the orange filling to the center, then cover with more mousse. Smooth the tops and freeze for at least 6 hours or overnight.
  7. 7. Bloom the gelatin for the mirror glaze in the cold water for 5 minutes.
  8. 8. In a saucepan, combine the sugar and water and bring to a gentle simmer. Stir in the sweetened condensed milk.
  9. 9. Remove from the heat and add the chopped dark chocolate. Stir until smooth, then mix in the melted gelatin.
  10. 10. Let the glaze cool to about 90°F (32°C) until glossy and pourable.
  11. 11. Unmold the frozen domes and place them on a wire rack over a baking tray.
  12. 12. Pour the mirror glaze evenly over each dome, allowing the excess to drip away.
  13. 13. Transfer the glazed domes to serving plates and garnish with candied orange peel, dark chocolate curls, and edible gold flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 385
  • Sugar: 24 g
  • Fat: 29 g
  • Carbohydrates: 29 g
  • Protein: 5 g