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White and dark Magic Chocolate Ball

Sep-27-2016
Zarina Pradhan
60 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Valentine's Day
  • Veg
  • Medium
  • Fusion
  • Blending
  • Microwaving
  • Chilling
  • Dessert

Ingredients Serving: 6

  1. For the Chantilly cream:
  2. 50 millilitres (1.69 fluid ounces) or 3 Tbsp plus 1 tsp cream(35% fat)
  3. 25 gm (0.88 ounces) white chocolate
  4. 1/2 tablespoon sugar
  5. 55 millilitres (1.86 fluid ounces) or 3 Tbsp plus 2 tsp cream (35% fat)
  6. Vanilla essence to taste
  7. Fruit (this is actually more fruit than you need but it was the minimum quantity I could buy good for snacking):
  8. 250 gm (8.82 ounces) strawberries
  9. 125 gm (4.41 ounces) raspberries
  10. 125 gm (4.41 ounces) blueberries
  11. Almond Crunch (makes more than enough for 12 desserts but it is difficult to work with less):
  12. 120 gm (4.23 ounces) or 1/2 cup plus 1 Tbsp sugar
  13. 40 gm (1.41 ounces) or 2 Tbsp plus 2 tsp water
  14. 20 gm (0.71 ounces) or 1 Tbsp glucose syrup
  15. 1/16 teaspoon cream of tartar / tartaric acid
  16. 100 gm (3.53 ounces) or approx 1 cup slivered almonds

Instructions

  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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