WHAT'S INSIDE WILL MELT YOUR ❤️ How To Cook That Ann Reardon CHOCOLATE BALL
Welcome to HowToCookThat: A White Chocolate Sphere Dessert Recipe
I am Ann Reardon and I'm excited to share with you another bonus video recipe from my channel. This week, I'm making a white chocolate version of my popular chocolate sphere dessert that has been a crowd favorite for years. The combination of flavors in this dessert is impressive and will surely delight your guests.
To begin, let's talk about the chantilly cream filling that we'll be using as the main component of our dessert. We need heavy cream, white chocolate, sugar, and more cream that we'll use later. I've put all the recipe quantities on my website, howtocookthat.net, for your convenience. For this recipe, you can find the exact quantities and instructions on how to make the chantilly cream filling.
Now, let's get started with making the chantilly cream filling. We need to add sugar to the cream and heat it over high heat until the sugar is dissolved and the cream just starts to boil. Once the mixture reaches this stage, we'll pour it over the white chocolate, leave it for a moment to start melting, and then stir it together with the remaining cream and some vanilla essence to taste. It's essential to keep stirring until there are no more lumps of chocolate in the mixture.
After we've mixed the chantilly cream filling, we need to put it in the freezer for about an hour to chill. This will help set the mixture and make it easier to work with when we're ready to assemble our dessert. Moving on to making the spheres, we'll need white chocolate and a silicone hemisphere mold. If you're using real white chocolate like me, you'll need to temper it, which I've linked to my tempering video below for your reference.
For those who are new to tempering chocolate, don't worry – it's not as complicated as it sounds. Tempering gives the chocolate a smooth, glossy finish and makes it easier to work with. If you're using compound chocolate, you can simply melt it without needing to temper it.
Now, let's move on to making the spheres. We'll pour some white chocolate into each of the hemisphere molds and spread it up the sides. Next, we want to tip the mold upside down over some baking paper and shake out the excess, which will leave us with a thin coating all over the hemisphere. We'll then smooth out any uneven areas and make sure the edges are secure.
To give our spheres an extra crunch, we're going to add some almond praline. To make this, we need sugar, water, glucose syrup, a teeny bit of cream of tartar or tartaric acid, and slivered almonds. We'll place the sugar and water into a pan with the glucose syrup over high heat and cook until it reaches 302F or 150C. This will give us a rich, caramelized flavor.
Once our mixture has reached this stage, we'll remove it from the heat and add the cream of tartar straight away. We'll then stir well to combine. Next, we'll pour the praline mixture over the almonds and let it cool until it becomes snap-hard. You can hit it with a rolling pin to break it into smaller shards.
While making the rest of our dessert, we want to store the almond praline in an airtight container to prevent it from absorbing moisture from the air. This will keep it fresh for a longer period and ensure that it remains crunchy throughout.
For the sauce, we need cream and chocolate. I'm using a mixture of milk and dark chocolate for mine, but you can adjust the amounts to your liking. We'll pour the cream over the top of our spheres and then microwave it in 30-second bursts, stirring each time until there are no lumps of chocolate left. Once smooth, we can move on to assembling our dessert.
To start, we need to choose what fruit we want inside our sphere. If you have large fruit, simply wash it and chop it up if needed. For this recipe, I'm using strawberries, blueberries, and raspberries as the filling.
Next, we'll whip our cream mixture using electric beaters until we get firm peaks. This will take about 4 minutes, so be patient! While our cream is whipping, let's prepare our spheres by pushing them out of their molds.
Now it's time to assemble our dessert. We need to slightly melt the base of each sphere using a warm baking tray and place it on our plate. Next, we'll add some fresh fruit into the base, followed by a spoonful of almond crunch. Then, we'll pipe our chantilly cream filling over the top.
Using a hot tray, we can slightly melt around the top edge of the top half of each sphere to make it easier to attach. This will also give us a smooth, even surface for our sauce to drizzle over. Finally, we'll drizzle some chocolate sauce over our dessert, and voilà! Our white chocolate sphere dessert is complete.
I hope you enjoy making and eating this recipe as much as I do. It's truly a show-stopping dessert that's sure to impress your friends and family. Happy cooking!