Chocolate and Orange Mousse Domes

These chocolate mousse domes with orange insert entremet dessert do not only look fancy and pretty, but it also tastes very delicious and luxurious. The combination of orange and dark chocolate is classic. You can as well make this dessert in different shapes and as a cake or in glasses as parfait dessert.

Chcolate mousse domes with orange insert mirror glaze — chocolate mousse domes with orange insert and mirror glaze

Orange Cremeux Insert

We will start by preparing the orange insert, a delicious cremeux without eggs or gelatine. By using both the zest and the fresh orange juice, you get the most of the flavor that balances perfectly with the whole dessert without overpowering the chocolate flavor, neither disappearing under it.

orange cremeux for the inserts — orange cremeux for the insert

Chocolate Mousse

Once the inserts are almost frozen, it’s time to prepare the chocolate mousse. This is an easy chocolate mousse without eggs, so it is quite quick to make. Also, this recipe doesn’t have any added sugar and only has the sweetness from the chocolate, if you find the dark chocolate too bitter for your taste, you can add some icing sugar to the heavy cream.

Filling the Domes

Once the mousse is ready, pour it in the domes before it sets, if you prefer to make a cake size instead of individual ones, then you should freeze the orange cremeux in a circular mold that has a diameter smaller than the circle of your cake so that it fits inside. Add the frozen cremeux inserts in the center of the domes and cover with more chocolate mousse. Even it out and freeze the domes or the cake for at least 4 hours, or, even better, overnight.

orange cremeux insert chocolate mousse — Insert the frozen orange cremeux into the chocolate mousse domes

Chocolate Shortcrust Base

The base is a delicious sable or shortcrust cookies with unsweetened cocoa powder and salt. I mention salt because you actually taste the salt in these cookies which drastically improves the chocolate flavor both in the biscuit and the mousse. The cookies provide a base for the dessert and balance the textures and flavors. We will only cut out the cookies after being baked to get nice sharp edges.

For the chocolate mirror glaze, I used a recipe that you can watch in this video, it is in a separate video because we will be using it for many other desserts, and that way, it will be easier to access.

Chocolate Mirror Glaze:

Glossy Chocolate Mirror Glaze

When the domes are frozen, follow the mirror glaze instructions and glaze them. The chocolate mirror glaze should be at the right temperature and the domes must be frozen, so make sure to take them out right before the glazing or when the glaze reaches the desired temperature.

Glazing the domes with chocolate mirror glaze

Immediately after glazing the domes, remove them from the rack, before they start thawing, and place them on the chocolate sable base you must have ready prepared. Leave your domes to thaw at room temperature or at the fridge until the center is creamy.

chocolate mirror glaze domes — Carefully place the domes of the chocolate cookies base.

You can garnish or decorate to taste, I find a thin strain of orange peel very beautiful because it reminds the orange insert, and the orange color nicely contrasts with the dark chocolate mirror glaze. Everything about this dessert is beautiful.

Equipment you will need:

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Watch the video recipe here:

Happy Baking!