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 9x13 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 reeze 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.
Serving Size 100g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.