Welcome to HowToCookThat I am Ann Reardon and this week I have another bonus video for
you - I was making a white chocolate version of my chocolate sphere dessert that I made
a few years ago, so I thought I'd film it for you.
They are impressive to serve to the table and your guests will love the flavour combination
in this one.
Firstly, to make the chantilly cream filling you need cream, white chocolate, sugar and
more cream that we'll use later.
I'll put all the recipe quantities on my howtocookthat.net website for you and I'll link to that below.
Add the sugar to the cream and heat that over high heat until the sugar is dissolved and
the cream just starts to boil.
Pour that hot sweet cream mixture over the chocolate, leave it for a moment to start
to melt and then stir it together and keep stirring until there are no more lumps of
chocolate.
Mix that together with the remaining cream and some vanilla essence to taste.
And then put that in the freezer for about an hour to chill.
To make the spheres you'll need white chocolate and a silicone hemisphere mold.
If you're using real white chocolate like me then you'll need to temper it, I am using
freeze dried cocoa butter to do that, I'll link you to my tempering video at the end
of this one.
If you are using compound chocolate then you can just melt it, there's no need to temper.
Pour some white chocolate into each of the molds and spread it up the sides.
And then you want to tip it upside down over some baking paper and shake out the excess
and that will mean that you're left with a thin coating all over the hemisphere.
Neaten it up around the top so that it will sit flat and then leave it upside down to
set so the edges don't get too thin.
For some crunch in this dessert we're going to add some almond praline.
To make that you need sugar, water, glucose syrup and a teeny bit of cream of tartar or
tartaric acid and some slivered almonds.
Place the sugar and the water into a pan with the glucose syrup.
Put that over high heat.
And then spread the almonds out on some non-stick baking paper so they are ready to be coated.
When your sugar starts to go golden or reaches 302F or 150C, keep it over the heat and add
the cream of tartar straight away and stir that well.
Once it's stirred, remove it from the heat and pour it over your almonds immediately.
Stir them round a littel bit to make sure all those almonds are coated.
And then once this cools it will be snap hard and you can hit it with a rolling pin to break
it into smaller shards.
While you are making the rest of the dessert you want to store those in an airtight container
to stop them absorbing moisture from the air and to stop you eating them.
For the sauce we need cream and chocolate.
I am using a mixture of milk and dark chocolate for mine, you can vary the amounts of each
depending on what you like.
Pour the cream over the top and then microwave that in 30 second bursts stirring each time
until there are no lumps of chocolate left and you have a smooth sauce.
And then you can just put that one side until we're ready to serve.
Choose what fruit you want inside and if you have large fruit, just wash it and chop it
up if finely.
I am going to use some strawberries, some blueberries and some raspberries as well.
Take your cream mixture out of the freezer and whip it using electric beaters until you
get firm peaks and this will take about 4 minutes.
Push your chocolate hemispheres out to the molds.
And they should be nice and shiny if you've tempered your chocolate properly.
And then use a warm baking tray to slightly melt the base and position it on your plate.
Add some fresh fruit into the base and then top it with some almond crunch.
Pipe the chantilly cream over the top, and this just tastes like rich vanilla ice-cream,
it's really yummy.
And then top that with more fruit and almond crunch arranging it however you like.
Using a hot tray slightly melt around the top edge of the top half and add that into
place.
Add a little bit of fruit to the side and serve it to the table and then pour over a
small amount of your hot chocolate sauce.
Wait a moment and it opens up.
You could even get creative and hide something special inside these desserts.
Subscribe to HowToCookThat for more crazy sweet creations,
Click here for the recipe, here for the chocolate tempering video and here for the chocolate
peanut sphere dessert.
Make it a great week and I'll see you Friday.