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Chocolate Sphere
Recipe by Dev
This chocolate sphere isn't as scary as it looks - it's perfect for beginner cooks and with the flavour explosion inside, it's completely worth it.
- Steps
- Ingredients
Ingredients
Passionfruit Core
Chocolate Mousse
Chocolate Soil
Sugar Tuile
Chocolate Shell
Garnish
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Steps
- Preheat oven to 180°C fan-forced.
- For the Passionfruit Core, combine puree and sugar in a bowl and stir to dissolve sugar. Place a sheet of 2cm silicon dome moulds on a tray and fill with passionfruit syrup. Freeze until set. Reserve remaining passionfruit syrup for serving.
- Working quickly, unmould domes and rub the flat side of two halves together to make a sphere. Insert a skewer through each sphere.
- Dip spheres in melted cocoa butter, allowing excess to drip off. Place spheres onto a small tray and remove skewers. Freeze until ready to assemble.
- For the Chocolate Mousse, combine 125g cream and the water in a small saucepan over medium heat and bring to a simmer. Remove saucepan from the heat, add bloomed gelatine and stir to dissolve.
- Place both chocolates in a medium bowl. Pass hot cream mixture through a fine sieve into the bowl of chocolate. Set aside for 2 minutes then whisk well.
- In the bowl of a stand mixer, beat remaining cream with whisk attachment to stiff peaks. Fold the chocolate through cream.
- Place a sheet of 8cm silicon dome moulds on a tray and fill with mousse, using a palette knife to level. Freeze until set but not frozen solid. Use a melon baller to scoop a 1cm deep hole in the centre of each mousse dome.
- For the Chocolate Soil, line an oven tray with baking paper.
- Combine all ingredients in a food processor and process to a coarse crumb consistency. Transfer crumb to lined tray and bake for 10 minutes or until crisp, mixing halfway through cooking.
- Sprinkle extra sugar over crumb and toss through. Set aside.
- For the Sugar Tuile, line an oven tray with baking paper.
- Place sugar in a small saucepan over low heat and leave until sugar dissolves and becomes a deep amber colour. Pour sugar onto lined tray, tilting tray to spread sugar thinly. Once set, break into large pieces and set aside.
- For the Chocolate Shell, combine all ingredients in a medium bowl over a saucepan of simmering water to melt. Remove bowl from the heat and use a stick blender to emulsify. Set aside.
- To assemble, put Passionfruit Core in the hole of half the mousse domes.
- Unmould the remaining domes and place one on top of each of the others to give a sphere shape. Freeze until firm.
- Remove mousse spheres from the moulds and poke a skewer through. One at a time, dip spheres in chocolate to cover, allowing excess to drip back into the bowl.
- Place spheres onto a small tray and remove skewers. Chill for at least 1 hour to defrost.
- To serve, place Chocolate Soil in the centre of serving plate, top with Chocolate Mousse sphere and Sugar Tuile. Dust the plate with passionfruit and raspberry powder.
