Orange Chocolate Mousse Domes

These Orange Chocolate Mousse Domes are one of the most elegant dessert you can prepare for upcoming holidays. Not only it looks impressive but the flavor combination is simply amazing, as oranges and chocolate are making a special combination perfect for holiday season. I really loved the texture the candied orange peel is giving to this heavenly dessert so I recommend not to let it out.

Though it is looking as a hard recipe to prepare at home, it is quite easy actually, you just need enough patience to prepare it as it requires a bit of work in advance. Hope you will try these Orange Chocolate Mousse Domes and let me know if you do. Enjoy!

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Orange Chocolate Mousse Domes

Orange Chocolate Mousse Domes

4.67 from 6 votes
These Orange Chocolate Mousse Domes are one of the most elegant dessert you can prepare for upcoming holidays. Not only it looks impressive but the flavor combination is simply amazing, as oranges and chocolate are making a special combination perfect for holiday season. I really loved the texture the candied orange peel is giving to this heavenly dessert.
Servings 8 servings
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes


Orange Cremeux

  • 1/3 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
  • 1/2 tsp (2g) gelatin powder
  • 1 tbsp (15ml) orange juice
  • Candied orange peel , chopped

Orange Genoise

  • 3 eggs
  • 1/3 cup (70g) sugar
  • 3/4 cup (95g) all-purpose flour
  • 1 ½ tbsp (20g) butter , melted
  • 1 tsp (5g) orange zest (from one orange)

For soaking the genoise

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

Chocolate Mousse

  • 5.5 oz (150g) semi-sweet chocolate
  • 1/2 cup (120g) whipping cream
  • 2/3 cup (160g) whipping cream (35% fat) , chilled
  • 1 tsp (4g) gelatin powder
  • 1 tbsp (20ml) cold water

Mirror Glaze

  • 6 oz (175g) white chocolate , small pieces
  • 1/3 cup (80g) water
  • 3/4 cup (150g) sugar
  • 3.5 oz (100g) sweetened condensed milk
  • 1 tsp (5g) vanilla extract
  • 1 tbsp (10g) gelatin powder
  • 1/4 cup (60ml) cold water
  • White and orange food coloring for colored mirror glaze


Prepare the orange cremeux.

  • In a bowl mix the yolk with sugar until creamy and light yellow colored.
  • In a small bowl place the gelatin and 1 tbsp orange juice and let swell for 5-10 minutes.
  • In a small saucepan bring to a boil the orange juice, orange zest and heavy cream. Remove from heat and pour one fourth of the boiled mixture to the yolk, for tempering,  stirring continuously. Pour the yolk mixture to remaining boiled orange mixture, return to heat and continue cooking until just starts to thicken , don’t over cook.
  • Remove from the heat and stir in the bloomed gelatin. Place small cake pop silicone molds on a baking tray and pour the mixture. Add candied orange peel on top of each and freeze until ready to use.

Prepare orange genoise.

  • Preheat oven to 350F (180C). Grease a 9×13 inch (23x33cm) pan and line with parchment paper.
  • In a heatproof bowl add eggs and sugar. Mix to combine. Place over a pan with simmering water and continue mixing for about 7-8 minutes until thick and tripled in volume. Be careful not to cook the eggs, the mixture temperature should not get higher than 122F (50C).
  • Remove from heat and continue mixing until slightly cool. Mix in orange zest.
  • Gradually mix in sifted flour and melted butter.
  • Pour the batter into the prepared pan and bake for about 10 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
  • Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely.

Prepare chocolate mousse.

  • In a heat-proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile, dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Add bloomed gelatin over the melted chocolate and stir to dissolve. Let the chocolate mixture cool completely at room temperature.
  • Whip the remaining 2/3 cup (160g) chilled whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.

Domes assembly.

  • Cut genoise cake into 2.7 inch (7cm) disks. Brush each with orange liqueur or simply some sugar syrup. 
  • Place 2.7 inch (7cm) half circle silicone molds  on a baking tray and using a ½ inch (1cm) plain tip pipe  some chocolate mousse, into the base of the molds and use a spoon to spread the mousse on all sides of the molds. Add some more chocolate mousse up to half of the mold.
  • Add orange cremeux on top of each and pipe chocolate mousse around it.
  • Top with liqueur soaked genoise disks and freeze overnight.

Prepare mirror glaze.

  • In a small bowl place the gelatin and 1/4 cup (60ml) cold water and let swell for 5-10 minutes. Place the chocolate in a bowl and set aside.
  • Place water, sugar and condensed milk in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved.
  • Pour the hot mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Add vanilla extract and white food coloring. Sieve the glaze. Pour about ½ cup of glaze into a small bowl. Add orange food coloring and process to combine. Add orange glze to white glaze and stir slightly to create a marbled effect. Let  the glaze cool  to 90-95F (32-35C) before pouring over the frozen domes.
  • Remove domes from molds and place over a rack placed on a parchment paper lined baking tray.
  • Pour the marbled glaze over the domes, carefully transfer the domes to a serving platter and refrigerate for about 1-2 hours.
  • Decorate the bottom of each with chopped white chocolate and keep refrigerated until ready to serve.


Course: Dessert
Cuisine: American
Keyword: chocolate mousse cake, mirror glaze, mousse domes, orange chocolate mousse domes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Maria Author says:

    Excellent recipe!
    I like your video. Thank you!
    I do not know if I can repeat it
    It`s complicated

    1. Ella-HomeCookingAdventure Author says:

      Hi Maria.

      You can try this recipe. It's not as difficult as it seems.

  2. Karel Author says:


  3. Fiona Author says:

    This sounds delicious. was thinking of making as birthday cake could this recipe be used as is to make a single large dome shaped cake?

    1. Ella-HomeCookingAdventure Author says:

      Hi Fiona.

      Yes, you can.

  4. Pujan Author says:

    beautifully done.
    Can i use this recipe to make a single cake instead of small domes?

    1. Ella-HomeCookingAdventure Author says:

      Hello Pujan.

      Yes, sure, one cake can be made

  5. Lizza Author says:

    Hi can i use gelatin sheets or agar agar if yes , quantity please

    1. Ella-HomeCookingAdventure Author says:

      Hi Lizza.

      If you change gelatin powder whit something else the quantity should be remain the same.

  6. Hello!
    This year I tried couple of your recipes, but I have to tell you this one is my favourite… tomorrow we will try it, but it looks great… I tought it would be more complicated but it is easy… thank you for this recipe…

  7. Tara Author says:

    Greetings, I’ve made most of the components to this recipe and the instructions are great! Way to make a complicated dessert easy. I’ve been wanting to make entremet forever, It came together very well so far. I’m wondering if I could make the glaze in advance and then warm it up to 90 when I need it?

    1. Ella-HomeCookingAdventure Author says:

      Hi Tara.

      The glaze can be made in advance.

  8. heba Ahmed Author says:

    hi Ella

    hope you are doing well can we replace origin with strawberry in this recipe.

    thank you for your impressive recipes and advises

    1. Ella-HomeCookingAdventure Author says:

      Hello Heba.

      Sure, the orange can be replace with strawberry.

  9. Andrea Author says:

    Hi, love the video tutorial. One question, if I make it a one cake (I don’t have the moulds) what size tin should I use and do I need to adjust the quantities?

    1. Ella-HomeCookingAdventure Author says:

      Hi Andrea.

      You can use a 9×13 inch ( 23×33) pan without adjusting the quantities.

  10. Linda VanderWoude Author says:


    Can u tell me where u bought these molds and what size they are?


    1. Ella-HomeCookingAdventure Author says:

      You can find similar silicon molds on Amazon

      Hope that helps

  11. Charlie Author says:

    where can you buy white food coloring from?

    1. Ella-HomeCookingAdventure Author says:

      Hello Charlie.

      From online stores.

  12. Lily Author says:

    Hi, I love your recipes they always taste delicious! May I please know what brand and strength of gelatin you use Thank you 🙂

    1. Ella-HomeCookingAdventure Author says:

      Hi Lily.

      I usually don't add brands name as nit all can be found worldwide …just use the best brand you find where you live.

  13. Sascha Author says:

    Hi can this be frozen?

  14. Yana Author says:

    What is the power of Gelatin 160 or 200?

  15. Karen Author says:

    Maybe a silly question, but is the butter salted or unsalted? 🙂

  16. Karen Swain Author says:

    I’m really excited to try this recipe, it looks amazing! My only question is on the butter, should it be salted or unsalted? Thanks so much!

    1. Ella-HomeCookingAdventure Author says:

      Hi Karen.

      I usually use unsalted butter. Happy  cooking !

  17. Hannah Author says:

    How far in advance can these mousse cakes be made?
    Wondering if i can make the whole thing (including glaze) and freeze it, or whether i could freeze them before the glaze, and leave just that part to do on the day of serving? what do you think is best?
    Also, i don’t have mini dome moulds for the orange cremeux – any other options for how to include it?

  18. Becca Author says:

    I made these and they came out beautifully. The orange genoise was especially adored! I struggle to find more versions of this with different flavors, so if you have more to share, please do!

  19. LeAndra Author says:

    I am planning to make this for a Valentines scavenger hunt but, I am curious if I can make them in advance? and if so how far in advance?

    Thank you

  20. Gurble Tan Author says:

    I just made these and they are so cool. The recipe was so well written, timing spot on. My silicone dome moulds were 3.2 inches, not 2.7 inches in diameter but they still turned out fine. I didn’t have white chocolate so I used dark chocolate to make a mirror glaze. Please continue to write brilliant recipes!

  21. Anna Deyn Author says:

    Wow! Looks great!

  22. Elisa Author says:

    Hi Ella, I’ve just made this recipe and the taste is amazing, but I have one question: when I made the mirror glaze and mixed the two colours I didn’t obtain the marble effect and I don’t know why :(( I was carefully to not overmix the two colours, but I obtain a uniform orange layer which is a little bit transparent when poured over the domes. What could the problem be?

  23. Trish Author says:

    Could I do this with raspberry instead of orange and if so, how would I do that?

  24. hi. this recipe for 8 servings. if i need 12 so enough make all ingredients x1.5 ?

    1. Ella Marincus-HomeCookingAdventure Author says:

      I would double the recipe for 12 servings. It is better yo have a bit extra ingredients, just in case.

  25. First time making genoise sponge. While adding flour it loses all volume, no matter how slowly I add it? What am I doing wrong? I’ve tried twice. Do I need to whisk for quite a while after the eggs and sugar are removed from heat? Thanks for your input, trying to perfect before Christmas.

    1. Ella - Home Cooking Adventure Author says:

      Yes, continue mixing after you remove from heat until slightly cool and only then incorporate flour. You can also consider folding the flour with a spatula in circular movements instead of using the mixer.

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