Instructions

MAKE THE WHITE CHOCOLATE ORANGE SHELLS (prepare 1 day ahead):
1. Ensure 8 small cup molds (approximately 4 oz capacity) are completely clean and dry.
2. Temper white chocolate using seeding method: Melt 12 oz white chocolate in double boiler to 110°F (43°C), remove from heat, add remaining 4 oz chopped white chocolate and stir until temperature drops to 80°F (27°C), then gently rewarm to 86-88°F (30-31°C).
3. Fold finely grated zest of 2 oranges into tempered chocolate until evenly distributed.
4. Using small pastry brush, paint inside of each mold with thin, even layer of orange-infused white chocolate, ensuring complete coverage with no gaps.
5. Refrigerate molds 5 minutes until first coat is completely set and pulls slightly away from mold edges.
6. Apply second coat of tempered chocolate, ensuring even thickness throughout with no thin spots (total thickness should be about 1/8-inch).
7. Refrigerate again 5 minutes until second coat sets.
8. Apply third coat for maximum strength, stability, and crack prevention.
9. Refrigerate final time for 15 minutes until completely set and firm.
10. Carefully unmold white chocolate cups by gently flexing molds (cups should release easily if properly tempered).
11. Store in cool, dry place (60-65°F) until ready to fill.

PREPARE THE EARL GREY SPONGE (can be made 1 day ahead):
12. Preheat oven to 375°F (190°C). Line rimmed baking sheet with parchment paper.
13. Divide sugar in half (approximately 2.5 tablespoons each portion).
14. In medium bowl using electric mixer, beat egg yolks with half the sugar on high speed until pale yellow, thick, and mixture forms ribbons when beaters are lifted, about 3-4 minutes.
15. In small bowl, sift together all-purpose flour, finely ground Earl Grey tea leaves, and salt.
16. In separate clean bowl with clean beaters, beat egg whites on medium speed until foamy.
17. Gradually add remaining sugar while beating, then increase to high speed and beat until stiff, glossy peaks form.
18. Gently fold flour-tea mixture and vanilla extract into egg yolk mixture using rubber spatula.
19. Carefully fold beaten egg whites into yolk-flour mixture in three additions, using gentle folding motion to maintain airiness.
20. Spread batter in thin, even layer on prepared sheet using offset spatula, about 1/2-inch thick.
21. Bake 8-10 minutes until golden brown and springy to touch in center.
22. Cool completely on baking sheet on wire rack, about 20 minutes.

MAKE THE ORANGE LIQUEUR SOAK:
23. In small saucepan, combine fresh orange juice, orange liqueur, and granulated sugar.
24. Heat over medium heat, stirring constantly, until sugar completely dissolves (do not boil).
25. Remove from heat and cool to room temperature, about 20 minutes.
26. Once Earl Grey sponge is cooled, cut into 8 pieces sized to fit in bottom of chocolate cups (approximately 2-inch circles or squares).
27. Place orange liqueur mixture in shallow bowl.
28. Dip each sponge piece into liqueur mixture for 3-5 seconds, allowing it to soak up flavor.
29. Lift sponge and gently squeeze out excess liqueur so sponge is boozy and flavorful but not dripping wet.

PREPARE THE BISCUIT CRUMB COMPOTE:
30. In medium bowl, combine digestive biscuit or graham cracker crumbs with melted butter, brown sugar, and pinch of salt.
31. Mix thoroughly with fork until crumbs are evenly coated and mixture holds together slightly when pressed.
32. Spread crumb mixture in shallow dish.
33. Take each soaked sponge piece and press one side firmly through crumb mixture, coating that side and creating textured layer.
34. Set aside on plate with crumb side up until ready to assemble.

MAKE THE ORANGE CHOCOLATE ANGLAISE MOUSSE (prepare on assembly day):
35. In small bowl, sprinkle 1 teaspoon unflavored gelatin evenly over 2 tablespoons cold water and let bloom undisturbed for 5 minutes (gelatin will absorb water and become spongy).
36. After blooming, warm gelatin gently in microwave for 10-15 seconds or over very low heat until completely dissolved and clear (do not boil).
37. Place chopped dark chocolate in medium heatproof bowl and set aside.
38. Heat whole milk with finely grated zest of 2 oranges in heavy-bottomed saucepan over medium heat until steaming (do not boil).
39. In separate bowl, whisk egg yolks with granulated sugar until pale yellow and thick, about 2 minutes.
40. Gradually pour about 1/2 cup of hot orange milk into yolk mixture while whisking constantly to temper eggs.
41. Pour tempered yolk mixture back into saucepan with remaining milk, whisking constantly.
42. Cook over medium-low heat, stirring constantly with wooden spoon or heat-resistant spatula, until mixture thickens and coats back of spoon (should reach 170-175°F/77-79°C), about 5-7 minutes.
43. Immediately strain hot anglaise mixture over chopped dark chocolate in bowl.
44. Let sit undisturbed for 2 minutes to melt chocolate.
45. Whisk from center outward until completely smooth and glossy.
46. Stir in dissolved gelatin and orange liqueur until fully incorporated.
47. Cool at room temperature, stirring occasionally, until mixture begins to thicken and is lukewarm to touch (about 85°F/29°C), approximately 30-45 minutes.
48. In large bowl, whip heavy cream to medium peaks (peaks should bend slightly when beaters are lifted).
49. Gently fold whipped cream into cooled chocolate mixture in three additions using rubber spatula, being careful not to deflate.
50. Cover and refrigerate mousse filling 1-2 hours until slightly thickened but still pipeable (this ensures proper set in final dessert).

MAKE THE SUCCESSFULLY SET ORANGE GEL (make after mousse has set in cups):
51. In small bowl, sprinkle 2 teaspoons unflavored gelatin evenly over 2 tablespoons cold water and let bloom undisturbed for 5 minutes.
52. In small saucepan, heat strained orange juice with finely grated orange zest and sugar over medium heat until warm (about 120°F/49°C) and sugar completely dissolves, stirring occasionally.
53. Add bloomed gelatin to warm orange juice mixture and stir constantly until gelatin completely dissolves and liquid is clear, about 1-2 minutes.
54. Strain mixture through fine-mesh sieve into clean bowl to remove zest pieces for smooth gel.
55. Stir in orange liqueur until well combined.
56. Refrigerate gel until beginning to set but still pourable (consistency of loose honey or slightly thickened syrup), about 1 hour, stirring occasionally.

ASSEMBLE THE CUPS:
57. Have all components ready: white chocolate cups, crumb-coated sponge pieces, chilled mousse filling, and partially set orange gel.
58. Place one prepared soaked Earl Grey sponge piece (pushed through biscuit crumb) in bottom of each white chocolate cup, crumb side facing up.
59. Press sponge gently to ensure it fits snugly and sits flat.
60. Transfer chilled mousse to piping bag fitted with large round tip, or use large spoon.
61. Pipe or carefully spoon orange chocolate anglaise mousse into each cup, filling to about 1/4-inch from top edge.
62. Gently tap cups on counter to release air bubbles.
63. Smooth top surface with small offset spatula or back of spoon for level finish.
64. Refrigerate assembled cups 3-4 hours until mousse is firmly set throughout (should not jiggle when gently shaken).
65. Once mousse is completely set, carefully spoon partially set orange gel over mousse layer in each cup (about 2 tablespoons per cup), spreading to edges.
66. Refrigerate final 1-2 hours until gel is completely set and firm to touch.
67. Just before serving, garnish each cup with candied orange peel strips, dark chocolate shavings, or fresh orange zest curls if desired.
68. Place each cup on individual serving plate with small dessert spoon.
69. Serve chilled.

STORAGE AND SERVING:
Chocolate cups can be made 1-2 days ahead and stored in cool, dry place
Earl Grey sponge can be made 1 day ahead, wrapped tightly, and refrigerated
Assembled mousse cups can be refrigerated (without gel topping) up to 1 day
Once gel is added, serve within 24 hours for best texture
Add garnish just before serving
Serve chilled for optimal texture and flavor