White Chocolate Spheres Filled With Chocolate Mousse Recipes

Steps:

• Place 2/3 of the chocolate in a large heatproof bowl. Bring a saucepan with 1 to 2 inches of water to a simmer; turn off. Set bowl of chocolate over saucepan; melt. Stir gently with a rubber spatula until it reaches 118 degrees on an instant-read thermometer. Remove bowl from saucepan; add remaining 1/3 chocolate to melted chocolate. Stir with a rubber spatula until melted chocolate cools to 84 degrees; remove unmelted pieces. Place bowl over pan; stir until thermometer reaches 88 degrees to 90 degrees.
• Using a very small pastry brush, brush a streak of red cocoa butter on each half of four 2-part 2 1/2-inch sphere-shaped molds. Repeat process with white cocoa butter. Using a larger pastry brush, brush entire mold with chocolate. Transfer mold to freezer until chocolate is firm, 3 to 5 minutes. Carefully remove chocolate from molds, and place the bottom half of each mold onto a plate.
• Fill a disposable pastry bag with mousse; cut tip off bag. Pipe mousse into the bottom half of each chocolate mold. Add 2 quince balls to mold and top with a tuile.
• Working with one chocolate mold at a time, hold the top half of the mold, bottom side down, over a warm surface to soften slightly, about 10 seconds. Top bottom half of chocolate molds with top halves.
• Pipe two small dots of mousse on the top of each mold; attach a heart tuile to each. Heat poaching liquid from quince and drizzle over chocolate molds; serve immediately.

Steps:

• Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight.
• The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator.
• In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags.
• Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too.
• Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the "confectionery coating" or "white coating" you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert.

Steps:

• For the lemon cake: Preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
• Whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, lemon extract, lemon zest and egg until smooth and combined.
• Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, 7 to 10 minutes. Cool for 10 minutes on a wire rack, then turn out onto a cutting board. Use a 2 1/2-inch round biscuit cutter to cut 6 circles from the cake (save the scraps for another use); set aside.
• For the white chocolate domes: Meanwhile, add the red candy melting wafers and 1 teaspoon of the coconut oil to a small microwave-safe bowl. Add the pink candy melting wafers and 1 teaspoon coconut oil to another small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Transfer the red mixture to a small piping bag and the pink mixture to a separate small piping bag.
• Pipe the red mixture back and forth in thin stripes in the cavities of a silicone half-sphere mold with six 3-ounce cavities. Repeat with the pink mixture, piping back and forth to mingle pink stripes with the red. Freeze until the chocolate is hardened, about 5 minutes.
• Add 1 tablespoon coconut oil and 4 ounces of the white chocolate to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute.
• Pour the chocolate mixture on top of the set candy in the silicone cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes. Repeat with the remaining 4 ounces white chocolate and 1 tablespoon coconut oil to create a second white chocolate layer. (Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes.) Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium bowl. Whisk together the cream, milk and raspberry powder in a medium saucepan. Cook over medium heat, whisking occasionally, until small bubbles begin to form around the edges, 4 to 5 minutes. Add the dry mixture to the saucepan in 3 additions, whisking well after each addition. Cook, whisking constantly, until the mixture is thickened, 4 to 5 minutes. (Do not allow the mixture to boil; adjust the heat if needed.) Remove from the heat and add the butter, vanilla and 3 drops of gel coloring. Whisk to combine. Transfer the pudding to a medium glass bowl, then cover and refrigerate for 30 minutes.
• Scoop 3 tablespoons of the pudding into each white chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of pudding about halfway down. Pour a heaping teaspoon of raspberry jam into each divot. Top each half-sphere with a cake round, pressing down gently into the pudding (use a paper towel to wipe away any pudding that may seep out of the mold). Freeze until the pudding is set, about 30 minutes.
• Gently peel the mold away from each of the half-spheres and trim the edges with a paring knife if needed. Place them cake-side down on a serving platter. Let sit at room temperature for 10 minutes before serving.

Steps:

• In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside. , In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. , Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.

Steps:

• In a saucepan over low heat, melt candy bars. Cool for 10 minutes. Fold into the topping. Cover and chill for 3 hours. , Shape into 1-in. balls and roll in wafer crumbs. Refrigerate or freeze.