Start by tempering the chocolate. Place 70 % of good quality dark chocolate on a double boiler. You will need food thermometer. Set your thermometer (46 C / 115 F) and melt chocolate, stirring, until it reaches needed temperature.
400 g dark chocolate
Then immediately remove it from heat and add remaining dark chocolate. Keep stirring. Reset your thermometer (31 C / 88 F). Stir until the chocolate cools and reaches needed temperature. You can use ice bath to save you time. Now the chocolate is ready to make the shells of our black pearl.
Fill half of each mould. Spread the chocolate to the edges of the mould. And reverse to get the excess chocolate at the parchment paper. Clean the edges of the mould, so that they come out clean. And leave it to set in the fridge.
White chocolate mousse
Put white chocolate with heavy cream on a double boiler and let it melt completely, stirring until smooth. Remove white chocolate mixture from heat and add melted gelatin (microwave it 10 sec).
140 g white chocolate, 55 g heavy cream, 1 tsp gelatin
In a separate jar/bowl with 2 egg yolks, add a pinch of salt. Whisk together, then slowly add egg yolks in a white chocolate mixture, whisking fast. Set the mixture back on a double boiler and heat for 2 minutes, stirring. Then cool it a little and leave in a fridge for 20 minutes.
2 egg yolks, 1 pinch salt
Whip the remaining cold heavy cream to soft peaks. Gently fold in the whipped cream in the chocolate mousse mixture.
170 g heavy cream
Blackberry jam
Add blackberries to the pan. Add sugar and simmer for about 15 minutes. Then leave it to cool a little. Puch it through a sieve to remove the seeds.
100 g blackberries, 4 tbsp sugar
Assemble
By this time chocolate shells should be set. Gently remove them from mould. They should be glossy and shiny.
Prepare your shells for the filling. And fill in the white chocolate mousse just to the edges, not more. Smooth the top with a knife or spatula. Leave it to set for about 30 minutes in the fridge.
With a small teaspoon remove the center of the mouse in each shell. Fill in the blackberry jam. Then carefully and fast put together our black pearl. And leave it in a fridge for about 30 minutes.*
I decided to serve this dessert in sea shells. Add a little bit of biscuit crumbs that reminds of sand, and carefully put in a sand these gorgeous black pearls.
2 tbsp biscuit crumbs
Video
Notes
*You can heat the knife on gas stove, then carefully run around the edges of the pearl to seal it.It will keep in the fridge up to 5 days.