Trio Choc Spheres - Puratos

Ingredients

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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