Trio Choc Spheres

Ingredients

Grams (g)
Mousse (Dark)
Belcolade Noir Selection C501/J 160
Cream 220
Cream (semi-whipped) 300
Mousse (Dark) total 680
Filling
Roasted Hazelnut 100
Filling total 100
Glaze
Miroir Glassage Neutre 450
Cocoa 20
Water 20
Belcolade Noir Selection C501/J 50
Glaze total 540
Mousse (Amber)
Caster sugar 15
Eggs 22
Yolks 22
Cream 285
Gelatine sheets 8
Belcolade Cacao Trace Amber 180
Mousse (Amber) total 532
Filling
Deli Caramel 200
Filling total 200
Glaze
Miroir Glassage Neutre 980
Deli Caramel 200
Glaze total 1180
Mousse (White)
Caster Sugar 15
Eggs 22
Yolks 22
Cream 285
Gelatine sheets 8
Belcolade Lait Selection CT x516/G 180
Mousse (White) total 532
Filling
Deli Lemon Curd 100
Filling total 100
Glaze
Miroir Glassage Neutre 450
Glaze total 450
Base
Butter 500
Icing sugar 500
Eggs 250
Flour 1000
Base total 2250

Working Method

Gananche (dark)
  1. Place dark chocolate in a bowl and melt over a baine marine
  2. Heat cream slightly up (do not boil). Stir into melted chocolate to make a ganache.
  3. Fold cream under
  4. Pipe into moulds (12g) and squeeze one nut into the center, then freeze

Ganache (amber and white)
  1. Bring sugar to boil (118°C) and pour over egg yolk mixture, add melted gelatine
  2. Semi whip cream, fold through melted chocolate
  3. Fold through sabayon
  4. P into moulds (12g), pipe in filling (2g) and freeze

Base
  1. Cream butter and icing sugar
  2. Emulsify eggs and add flour
  3. Cool down, roll out and bake desired size

Glaze
  1. Melt chocolate, add warm glaze to chocolate and emulsify
  2. Mix cocoa powder with water and add to above.
  3. Warm up to 40°C and use a stick blender to smooth out glaze.

Assembling
  1. Fill mousse into moulds, push Passionfruit and sponge inserts into mousse
  2. Top off with some more mousse if needed
  3. Flatten the top and place into freezer.

Finishing
  1. Once completely frozen de-mould and glaze with pre-prepared glaze.
  2. Place glazed mousse on the base and decorate

About this Recipe

Complexity level: