Chocolate Ball Recipe - Winter Desserts
White chocolate Christmas desserts are beautiful and delicious snow balls with a surprise inside. This is actually one of the easiest Christmas desserts that you can make for your friends and family!
Servings: 2
Calories: 1478kcal
Equipment
- round shape silicone molds
- offset spatula
- pot and a heat proof bowl
- spatulas and spoons
- hand or stand mixer with whisk attachment
- sieve
Ingredients
- 14 ounce white chocolate or chocolate drops
- 1 tsp dried strawberries
- 6 micro mint leaves
- 1-2 tsp pomegranate seeds
- 1/2 cup heavy cream
- 1/4 cup cream cheese
- 1 tbsp icing sugar + extra for dusting
- 1 tsp lemon juice
- 1/4 tsp gold sugar pearls
- 2 edible flowers pansies
- 1 tbsp almond slices
- 2 drops vanilla extract
- 1 tbsp mini marshmallows
Instructions
Tempering white chocolate:
- 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.1/4 cup cream cheese, 1 tsp lemon juice, 2 drops vanilla extract
- Put a tablespoon of cream filling in the center of the plate. Place the cream filling in the piping bag or in piston cake decorator with big nozzle.
- Remove white chocolate shells from the molds.**
- Stick one half of of chocolate shell bottom side down in the center of the plate.
- Add few pomegranate seeds and pipe in cream filling until the top. Insert few pomegranate seeds, dried strawberry pieces.1-2 tsp pomegranate seeds, 1 tsp dried strawberries
- Cover with the other half of white chocolate.
- Let it sit in the fridge for half an hour.
Before serving:
- 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.
Video
Notes
*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.
Nutrition
Calories: 1478kcal | Carbohydrates: 137g | Protein: 17g | Fat: 100g | Saturated Fat: 58g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Cholesterol: 155mg | Sodium: 301mg | Potassium: 737mg | Fiber: 2g | Sugar: 130g | Vitamin A: 1482IU | Vitamin C: 4mg | Calcium: 494mg | Iron: 1mg
