Chocolate and Orange Mousse Domes
Equipment
- Silicon Molds
- Food thermometer
- Molds for the inserts
Ingredients
Orange Cremeux Insert
- 1 Orange zest
- 130 gr Orange juice 1/2 cup
- 40 gr Sugar 1/4 cup
- 7 gr Corn starch 1 tbsp
- 42 gr Butter 3 tbsp
Chocolate Mousse
- 2,5 gr Gelatine sheets or powder (follow instructions on th package for the powder gelatinee)
- 145 gr Dark chocolate 1 cup
- 106 gr Milk 2/3 cup + 1 tbsp
- 206 ml Heavy cream 1 cup + 1 tbsp
Chocolate Pate Sablee (cookies)
- 90 gr Soft butter 6.5 tbsp
- 90 gr Sugar 1/2 cup
- 1 gr Salt 1/2 tbsp
- 100 gr All-purpose flour 3/4 cup
- 2 gr Baking soda 1/2 tsp
- 18 gr Unsweetened cocoa powder 2 tbsp + 1 tsp
- 1 tsp Orange zest or orange extract