A dessert that will delight any chocolate lover. Impress your family and friends by recreating this delicious chocolate dessert.
For the spheres
• 200g dark chocolate 65% cocoa content
• 2g Mycryo cocoa butter (a 100% pure cocoa butter in powder form available online from www.chocolatetradingco.com/buy/callebaut-cocoa-butter)
• 7cm diameter Polycarbonate spherical moulds
For the mascarpone cream
• 150g mascarpone
• 150ml double cream
• Zest of two limes
• 60g icing sugar
• 150g hard nougat/hard turron (from www.souschef.co.uk/turron-hard.html)
For the Baileys caramel
• 200g caster sugar
• 100ml double cream
• 100ml Baileys
• 50g slightly salted butter
Melt the chocolate in a bain-marie until it reaches 45°c. Cool down to 35°C and add the Mycryo. When it has cooled down to 31°C, use a brush to spread the chocolate in the moulds. Put in the fridge for up to an hour, then turn out the half spheres.
Preparation of the mascarpone cream
Mix the double cream with the mascarpone and the icing sugar. Whip to obtain a Chantilly cream then add the zests from the two limes. Spoon into a piping bag with a 10mm nozzle.
Preparation for the Baileys caramel
Melt the sugar in a saucepan until brown to create a caramel. Add the double cream and the Baileys. Bring to the boil, add the butter and keep warm.
Assembling the spheres
Fill six half spheres with the mascarpone cream, add nougat or turron broken into small pieces. Melt the border of an empty half sphere using a heated up pan and quickly assembling a filled half sphere. Repeat with the remaining half spheres. Pipe a small amount of the mascarpone cream onto a plate and place a sphere on it. Decorate with fresh raspberries all around the sphere. Serve the hot caramel sauce separately to enable diners’ to pour it over the sphere and melt it.