Melting Chocolate Orbs

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• Step 1

  Chocolate Shells
  Temper chocolate in microwave
  Place about 2 tbsp of melted chocolate into each mould
  Tilt mould to coat with chocolate
  Hold up mould on one edge and let excess chocolate drip off
  Place mould into freezer for about 5 minutes for chocolate to harden up
  Unmould by gently pushing on one mould at a time to remove chocolate shell

• Step 2

  Yuzu Cake
  Beat butter and sugar together until light and fluffy
  Add in eggs one at a time and beat until fully incorporated
  Add in all the flour at once and gently mix together
  Stir in the yuzu juice
  Scoop into the silicone mould until just ¾ full
  Bake for 5-8 minutes

• Step 3

  Yuzu Mousse
  Combine lemon juice and cup cold water
  Sprinkle gelatin on top and let sit until softened
  Add sugar and salt to gelatin mixture, and gently microwave until sugar melts. Allow to cool before moving on to the next step.
  In a large bowl, whisk cream until soft peaks form.
  Pour cooled gelatin mixture into whipped cream and whisk until soft peaks return.
  Gently fold in honey and skim milk powder until combined.
  Let sit in freezer until mousse solidifies (5 minutes)
  Transfer mousse to piping bags and pipe mousse on top of cake.

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