Make Bain Marie or double boiler - place a heat proof bowl over the pot with boiling water (make sure the bowl doesn’t touch the water). After your water is boiling, reduce the heat to low.
Add 3/4 of crushed white chocolate (or chocolate drops) to the heated bowl.
14 ounce white chocolate
When it is almost melted or reached 42 C / 108 F temperature, remove the bowl from heat and add unmelted chocolate.
Stir until melted, preferably over the second bowl with ice. You should reach 29 C / 84 F. *
Pour the chocolate in the round molds and rotate in you hands, so it covers all the shells. Gently tap the molds to remove air bubbles.
Remove the excess on the edges with the knife. Let it set in the cool place at the room temperature with the mold turned upside down.
Decorating the plate:
Whip heavy cream with sugar for 5 minutes or until reaches stiff peaks.
1/2 cup heavy cream, 1 tbsp icing sugar
Grab a teaspoon and with a back of the spoon smear it on the plate. Also spoon out very small dollops of whipped cream and with a help of your fingers place them around the plate, leaving the center of the plate free.
Put almond slices one by one on a plate, dipping one side in the heavy cream to stick to the plate.
1 tbsp almond slices
Sprinkle marshmallows and gold sugar pearls.
1 tbsp mini marshmallows, 1/4 tsp gold sugar pearls
To make the filling for the snowballs:
In the separate bowl whip cream cheese with vanilla and lemon juice for 1 minute. With a spatula slowly incorporate leftover whipped cream into cream cheese.
Remove the cap and add flower and mint leaves. Cover with white chocolate cap.
2 edible flowers, 6 micro mint leaves
Using a fine sieve, sprinkle icing sugar around the plate.
*If your chocolate becomes too thick, you can microwave it on low for about 10 seconds. However don’t raise temperature more than to 32 C / 90 F or you’ll need to start tempering again.** If you want super smooth joints of the round shells, put white chocolate shells with side down in a hot pan for a second and remove immediately.You can add few drops mint syrup to the cream instead of vanilla.This dessert can last up to 3 days in the fridge.