Chef Paw Mikkelsen
Ingredients 8 oz butter 8 oz white chocolate 2 c egg yolks 6 oz sugar 8 tsp orange zest 1/2 c orange juice 2 c heavy cream 2 tsp orange oil Method Melt butter over medium heat in a sauce pan, after butter is melted add the chocolate and orange juice. Whip the egg yolks w/ 1/ c of sugar until fluffy and light. Whip heavy cream to soft peak with the orange oil. Sprinkle orange zest into molds. Mix the butter chocolate mixture into the egg yolk mix. Fold cream into egg yolk mix. Pour into molds and freeze. Ingredients 3oz water 1lb1oz sugar 6 oz heavy cream 6 oz cocoa powder 1 oz gelatin 3 oz cold water Method Soak Geletin in cold water. Bring water, sugar and heavy cream to a boil. Add cocoa powder and combine using a hand (imersion) blender. Add gelatin and mix until dissolved. Strain the mix and let cool. Raspberry Sauce Take 1 pint of raspberries and puree with 3 oz of simple syrup.* *Simple Syrup: Add 1 cup and 2 c cold water of sugar in a 2 qt pan on medium-high heat until dissolved, stirring constantly until it becomes thick and syrupy. Candied Sliced Oranges Slice 2 navel oranges very thin, use slicer if available. Cook in simple syrup (1 part sugar 2 parts water) Dessert Assembly Unmold mousse onto a chocolate wafer or cookie. Drizzle chocolate glaze over dessert, but do not cover whole dessert. Fan thin sliced oranges in circle around plate. Place dessert in center of plate. Garnish with sugar garnishes. Drizzle raspberry sauce onto sliced oranges. Serve Optional: Cover entire dessert with a sugar dome. Serve. 
Orange Mousse w/Chocolate Center 
Chocolate Glaze
The Sugar Dome....for the more adventurous...
This dish is absolutely fabulous on its own, bursting with as much flavor as it is beautiful. That said, for the more adventurous chefs and those in the industry, here is a documentation of the making of a sugar dome.
Note* Sugar work requires isomalt sugar which is melted at medium temp(caramelized)
Place a 5 qt. aluminum bowl in the freezer.
Melt the sugar in a double boiler.
Once sugar has melted to desired temp and color, remove chilled bowl from freezer.
Dip a tablespoon into the sugar, then drizzle strands all along the inside of the bowl, completely covering the inside of the bowl with a lattice like design.
Once you have a desired thickness and design, replace back in fridge for 5 minutes.
Remove from fridge, warm the sides of the bowl with your hands and gently remove the dome. Good Luck!