White and dark Magic Chocolate Ball | How to make White and dark Magic Chocolate Ball

By Zarina Pradhan  |  27th Sep 2016  |  
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  • White and dark Magic Chocolate Ball, How to make White and dark Magic Chocolate Ball
White and dark Magic Chocolate Ballby Zarina Pradhan
  • Prep Time

    60

    mins
  • Cook Time

    60

    mins
  • Serves

    6

    People

7

0





About White and dark Magic Chocolate Ball Recipe

White and dark Magic Chocolate Ball is an authentic dish which is perfect to serve on all occasions. The White and dark Magic Chocolate Ball is delicious and has an amazing aroma. White and dark Magic Chocolate Ball by Zarina Pradhan will help you to prepare the perfect White and dark Magic Chocolate Ball in your kitchen at home. White and dark Magic Chocolate Ball needs 60 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking White and dark Magic Chocolate Ball. This makes it easy to learn how to make the delicious White and dark Magic Chocolate Ball. In case you have any questions on how to make the White and dark Magic Chocolate Ball you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Zarina Pradhan. White and dark Magic Chocolate Ball will surely satisfy the taste buds of your guests and you will get compliments from your guests.

White and dark Magic Chocolate Ball

Ingredients to make White and dark Magic Chocolate Ball

  • For the Chantilly cream:
  • 50 millilitres (1.69 fluid ounces) or 3 Tbsp plus 1 tsp cream(35% fat)
  • 25 gm (0.88 ounces) white chocolate
  • 1/2 tablespoon sugar
  • 55 millilitres (1.86 fluid ounces) or 3 Tbsp plus 2 tsp cream (35% fat)
  • Vanilla essence to taste
  • Fruit (this is actually more fruit than you need but it was the minimum quantity I could buy good for snacking):
  • 250 gm (8.82 ounces) strawberries
  • 125 gm (4.41 ounces) raspberries
  • 125 gm (4.41 ounces) blueberries
  • almond Crunch (makes more than enough for 12 desserts but it is difficult to work with less):
  • 120 gm (4.23 ounces) or 1/2 cup plus 1 Tbsp sugar
  • 40 gm (1.41 ounces) or 2 Tbsp plus 2 tsp water
  • 20 gm (0.71 ounces) or 1 Tbsp glucose syrup
  • 1/16 teaspoon cream of tartar / tartaric acid
  • 100 gm (3.53 ounces) or approx 1 cup slivered almonds

How to make White and dark Magic Chocolate Ball

  1. Add the sugar to the cream and heat over high heat until the sugar is dissolved and the cream just starts to boil.
  2. Pour the hot cream over the chocolate, leave it for a moment to melt and then stir it together until there are no more lumps. Mix together with the remaining cream and some vanilla essence to taste.
  3. Chill in the freezer for an hour to two while you make the other components. Or you can leave it in the fridge overnight. Once chilled, whip it using electric beaters until you get firm peaks this will take about 4 minutes. Place in a piping bag fitted with a star tip.
  4. Place the sugar and the water into a pan with the glucose syrup and heat over high heat. Wash down the sides of the pan with a wet pastry brush. Spread the almonds out on some non-stick baking paper so they are ready to be coated.
  5. When your sugar starts to go golden or reaches 150 degree C (302 degrees Fahrenheit) add the cream of tartar and stir well. Remove from the heat and pour over your almonds. Stir around to ensure all the almonds are coated. Once cooled, break into smaller shards using a rolling pin. Store in an airtight container until you are ready to use.
  6. White chocolate balls 200 gm (7.05 ounces) white chocolate. If your chocolate contains cocoa butter you will need to temper it, if it contains vegetable oil it is compound chocolate and you can simply melt it in the microwave 30 seconds stir, 20 seconds stir, 20 seconds stir, 10 seconds stir, repeat the 10 seconds until melted.
  7. Pour some white chocolate into each of the molds and spread it up the sides. Tip it upside down over some baking paper to pour out the excess so that you are left with a thin coating.
  8. Neaten up around the tops and leave upside down to set. Chocolate Sauce 120 millilitres (4.06 fluid ounces) or 1/2 cup cream(35% fat) 120g (4.23 ounces) chocolate, I used a mixture of milk and dark.
  9. Pour the cream over chocolate and microwave in 30 second bursts stirring each time until there are no lumps of chocolate and you have a smooth sauce.
  10. For the romantics out there, if you would like to hide a ring inside the dessert then cut long strips of strawberry and position them in a circle so they cover the ring. This way the chocolate sauce will drop onto the strawberries, not the ring. As the chocolate base melts, it will open up and reveal the big surprise.

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