Dark Chocolate Empress-phere

Ingredients

Yield:

Molten Chocolate Spheres

• • Dark coating chocolate.( used to make the shell of the sphere)
  • Chocolate MOUSSE for filling
  • 300g CRÈME ANGLAISE
  • 360g dark CHOCOLATE
  • 450g CREAM (SOFT PEAK)
  • Chocolate Ganache ( this must be very hot to pour over the finish sphere)
  • 7 oz bittersweet or semi-sweet chocolate Dark chocolate couverture
  • 200 ml milk
  • 2 tbsp butter diced
  • Optional; raspberries or strawberries

Preparation

Difficulty:

hard

Time:

1 Day

1. • Melt dark coating chocolate and use a paint brush to paint inside a sphere mold, let the first layer dry, then do two more layers. Put this in a cool room to dry, when its dry unmold.
   • Melt the chocolate and boil the cream, stir until the mix is smooth, add the butter and mix gradually until the mix becomes smooth.
   • Add the melted chocolate in the warm sauce anglaise and mix to form a smooth emulsion, fold in the soft peak cream and let rest in the refrigerator.
   • Add berries to one half of sphere and spoon in the chocolate mousse, add the other half on top.
   • Plate the sphere and before eating pour hot chocolate ganache over the top.