Technical Stages :

• Prepare small crèmes brûlées flavoured with the orange zests and cook them in small buttered dishes. It is preferable to prepare them a day in advance, it will make them easier to unmold.
• Prepare a génoise on a baking sheet and cut discs about the same diameter as the dishes.
• Start dropping a knob of chocolate mousse at the bottom of each spherical dish. Put in the center a really cold crème brûlée with orange zests. Cover with chocolate mousse and finish with a genoise disc.
• Leave to set in the fridge for at least 1 hour. Put the domes on a rack and unmold by slightly warming up their surface with a torch.
• Coat with chocolate icing.
• Arrange with a ribbon of crème anglaise and chantilly.
• TIPS :
• To flavour the crème brûlée with orange, I add some orange zests who will release their aromas while baking. Cooking the mini crèmes brûlées will take 30 minutes at 100°C or 212°F.