Dazzling chocolate spheres filled with lollies, perfect for any party or event for an impressive sweet touch.
- 200 g dark chocolate (preferably 70 per cent cocoa), finely chopped
- lollies, for filling
- edible shimmer, to decorate
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 5 mins
1. To temper the chocolate, place 150 g of the chopped chocolate into a heatproof bowl and place over a saucepan of just simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir continuously with a rubber spatula just until the chocolate has melted, making sure you don’t overheat it. When melted, take off the heat, stir in the remaining chocolate and keep stirring until all the chocolate is melted and no lumps are visible. At this stage the chocolate should be around 30-32°C and ready to use.
2. Using a pastry brush, coat the inside of 10 half spheres on a silicone mould with the tempered chocolate. Place in the refrigerator for 5 minutes to set, then brush a second time (this is to ensure that a correct amount of chocolate is applied to avoid breakage). Refrigerate for another 5 minutes or until set.
3. To assemble, preheat the oven to 160°C Gently remove the set half spheres from the moulds and place open-side up on a tray. Place a baking tray in the oven to heat for about 2 minutes. Working one at a time, place the open end of one sphere onto the hot tray and gently rotate to slightly melt the chocolate and smooth the edge. Repeat with the remaining spheres. Fill the half the spheres with lollies or anything else you’d like, then top with the empty spheres and close to create a chocolate ball. Let the balls set for another 5 minutes, then apply shimmer with a makeup brush.
4. When all done, your beautiful shiny spheres are ready to be smashed and eaten!
Taste The Sweet Life with Elise Strachan on SBS Food and On Demand.