Prepare small crèmes brûlées flavoured with the orange zests and cook them in small buttered dishes (here yo ucan see dariole pans). Let cool and leave for 24 hours in the fridge.

Prepare a génoise on a baking sheet and cut discs about the same diameter as the dishes. I am using here semi-spherical inox dishes, but yo ucan use anything else, like ramequins for instance).

Prepare the ingredients for the mousse au chocolat.

Cook the sugar at 121°C or 250°F (use a sugar thermometer) and pour it on the eggs, beating at low speed. As soon as the sugar is combined, beat at high speed until fully cooled (you obtain then bomb mix).

Melt the chocolate in a micro-wave oven or bain Marie. You now have the melted chocolate, whipped cream and bomb mix.

Combine the chocolate with the bomb mix to obtain a chocolate mixture.

Add gently and immediately the whipped cream. The mousse is ready for use.

Unmold the cold mini crèmes brûlées (prepared a day ealier).

Start dropping a knob of mousse_chocolat 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 warm up their surface with a torch.

Unmold.

Coat with chocolate icing. Arrange with a ribbon of crème anglaise and chantilly. Decoration of your choice.