For the material, you will need a zester, a whisk, an electric whisk, a thermo-probe, a hand blender, a round cutter of about 4 cm, a half-sphere mould of 4 cm diameter and the silikomart stone mould.

Ingredients :

Creamy orange insert :

130 g freshly squeezed orange juice
Zest of an orange (organic or untreated)
40 g sugar
7 g corn starch (cornstarch)
42 g butter

Chocolate whipped cream with orange zest :

320 g liquid cream
95 g dark chocolate (Caraïbe de Valrhona)
Zest of half an orange (organic or untreated)

Cocoa shortbread:

90 g butter (at room temperature)
90 g sugar
2 g flower of salt
100 g flour type 55
18 g unsweetened cocoa powder
2.8 g baking soda (edible)

Mirror icing :

105 g powdered sugar
37 g water
35 g bitter cocoa powder
72 g liquid cream
4 g gelatin

Preparation :

You can prepare the orange cream insert several days in advance. The same applies to the chocolate whipped cream (provided the insert has already been prepared).
The shortbread can be prepared the day before and kept dry at room temperature until assembly.

Creamy orange insert :

Heat the orange juice in a saucepan.

Take the zests from an orange and mix them with the sugar and rub them with your fingertips to release the aromas.

Add the cornstarch with the zest and sugar mixture, mix then pour into the hot orange juice. Mix immediately with a whisk.

Bring to a boil, stirring constantly for about one minute.

Remove the pan from the heat and let it cool to about 40°C.

Add the butter and mix with a small blender or hand blender.

Pour the creamy mixture into 4 cm diameter half-sphere moulds and set aside in the freezer for at least 2 hours (think about this before proceeding with the recipe).

Chocolate whipped cream with orange zest :

Melt the chocolate in a double boiler.

Take the zests of half an orange and add them to the melted chocolate.

Whip the cream with an electric whisk until you obtain the consistency of a whipped cream.

Remove the chocolate from the water bath. Take a quarter of the whipped cream and add it to the chocolate, mix the whole with a maryse.

Add more cream and mix gently. Finish by adding the remaining cream.

If your foam becomes very thick and hard, it is simply too cold. Simply iron your whipped cream quickly in a double boiler to warm it up.

Spread the foam in the stone mould, avoiding trapping air bubbles.

Turn out your orange inserts and push them into the chocolate whipped cream.

Smooth then reserve in the freezer for the night.

Cocoa shortbread:

Mix the butter with the sugar and the fleur de sel.

Sift the cocoa powder with the flour and add the bicarbonate.

Pour your powders over the butter and mix by hand. When your mixture is homogeneous, make a ball, place it in a film paper and keep it in the refrigerator for one hour.

Once your dough has cooled well, roll it out with a rolling pin to a thickness of about half an inch.
Place it on baking paper and prick it with a fork, if you have a perforated silicone it is even better (no need to prick the dough at once).

Check that you can cut 8 discs but do not. It is best to bake the shortbread as is, then cut the shapes out of the oven for a cleaner result.

Bake at 170°C for 10 minutes.

As soon as you leave the oven, when the shortbread is still hot and tender, cut 8 circles about 7 cm in diameter with a cookie cutter.

Let the shortbread cool before removing the discs.

Mirror icing :

Soak the gelatin in a large bowl of cold water.

Heat the cream over low heat.

Pour the water and sugar into a saucepan and bring to a boil at 103°C.

Remove from the heat and add the sifted cocoa powder and mix without incorporating air.

Add the drained gelatine and hot cream and mix with a hand blender, trying not to incorporate air.

Wait until the icing is at 30°C to use it, otherwise it will be too hot and will not coat the chocolate whipped cream properly.

When the icing is ready, take your chocolate whipped cream domes out of the freezer.

Pour in the icing, wait one to two minutes for it to cool on contact with the whipped cream.

Using a spatula, place the dome you just glazed in the center of a cocoa shortbread disc.

Let your chocolate desserts defrost in the refrigerator then decorate with a large zest of orange just before serving (do not place the zest before, to prevent it from drying out).

Tips and advice to remember:

Use the juice from an orange you just squeezed, the creamy taste will be much better than if you use bottled orange juice.
Remember to rub the sugar with the orange peel, this releases the aromas and strengthens the fragrance of the creamy.
The baking soda used in the shortbread is used as a leavening agent in the dough and is found in the same radius as the salt.
Cut the discs of shortbread dough quickly as soon as they come out of the oven, they will be very clean and you will not take the risk that they will be deformed.
If you are using the Mirror Cocoa Frosting recipe, don't put your small desserts back in the freezer, as the frosting cannot stand freezing and will become dull.

http://empreintesucree.fr/entremets-individuels-chocolat-orange/