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Opal White Chocolate Orange Blossom Domes

Elegant white chocolate domes with a hidden orange blossom center, glazed with a shimmering opal finish.

  • Yield: 8 1x

Ingredients

Scale
  • For the White Chocolate Mousse:
  • 8 oz (225 g) white chocolate, finely chopped
  • 1 cup heavy whipping cream, divided
  • 4 oz (115 g) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • For the Orange Blossom Center:
  • 2 tbsp orange blossom water
  • 1/4 cup orange marmalade
  • 1 tsp fresh orange zest
  • For the Biscuit Base:
  • 1 cup vanilla wafer crumbs
  • 3 tbsp unsalted butter, melted
  • For the Opal Glaze:
  • 1/2 cup white chocolate, melted
  • 2 tbsp sweetened condensed milk
  • 1 tbsp coconut oil
  • 1 tsp edible pearl luster dust
  • For Garnish (optional):
  • Candied orange peel
  • White chocolate curls

Instructions

  1. 1. Mix the vanilla wafer crumbs with melted butter until evenly combined.
  2. 2. Press the mixture into the bottoms of silicone dome molds and chill for 15 minutes.
  3. 3. Heat 1/4 cup of the heavy cream until steaming and pour over the white chocolate. Stir until smooth and let cool slightly.
  4. 4. Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  5. 5. Fold the melted white chocolate mixture into the cream cheese mixture.
  6. 6. Whip the remaining heavy cream to soft peaks and gently fold it into the mousse.
  7. 7. In a small bowl, combine the orange marmalade, orange blossom water, and orange zest.
  8. 8. Fill each dome mold halfway with mousse, add a spoonful of the orange blossom mixture to the center, then cover with more mousse.
  9. 9. Freeze for at least 3 hours or until firm.
  10. 10. Mix the melted white chocolate, condensed milk, coconut oil, and pearl luster dust until glossy.
  11. 11. Unmold the frozen domes and place on a wire rack.
  12. 12. Pour the opal glaze evenly over each dome.
  13. 13. Garnish with candied orange peel and white chocolate curls if desired.
  14. 14. Chill for 20 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 330
  • Sugar: 22 g
  • Fat: 24 g
  • Carbohydrates: 25 g
  • Protein: 4 g