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
* Makes 50 balls

Working Method

Gananche (dark)

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

Ganache (amber and white)

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

Base

Cream butter and icing sugar
Emulsify eggs and add flour
Cool down, roll out and bake desired size

Glaze

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

Assembling

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

Finishing

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

About this Recipe

Complexity level:

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