John Myers
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Magic Chocolate Ball
The perfect magic chocolate ball recipe with a picture and simple step-by-step instructions.
For the brownie batter:
- 320 g Dark chocolate
- 160 g Butter
- 200 g Flour
- 0,75 packet Baking powder
- 1 pinch Salt
- 5 Pc. Eggs
- 300 g Sugar
- 1,5 packet Vanilla sugar
For the creme brulee core:
- 100 g Nougat
- 1 leaf Gelatin
- 150 g Milk
- 30 g Sugar
- 60 g Egg yolk
- 150 g Cream
For the chocolate mousse
- 200 g Dark chocolate
- 60 ml Mocha
- 5 Pc. Protein
- 5 Pc. Egg yolk
- 50 g Sugar
- 30 g Vanilla sugar
- 125 g Cream
For the raspberry sauce:
- 1 kg Raspberries
- 400 g Sugar
- Lemon peel
- 400 ml Red wine
- For the brownie batter, melt 280 g of the chocolate with the butter and then let it cool down a little. Finely chop the remaining chocolate. Mix the flour with the packing powder and the salt. Mix the eggs with sugar and vanilla sugar until frothy and then add the lukewarm chocolate. Sieve the flour mixture and stir into a dough, then stir in the remaining chocolate pieces. Grease the baking sheet with butter and spread the batter on it. Bake at 180 degrees for 10 minutes and let the dough cool down well.
- For the creme brulee core, the nougat is diced and placed in a bowl. The milk is boiled with the sugar and the well-squeezed gelatine is dissolved in the hot sugar milk. Half of this mixture is poured over the nougat and left to stand for 5 minutes. Mix the nougat mixture with a whisk from the middle and gradually work in the remaining milk. Firm up this emulsion with a hand blender, being careful not to subject it to air. Mix the egg yolks with the cream and carefully mix both into the nougat mixture and emulsify again. Pour the mixture into a silicone baking mold, put it in a pan with thumb-high hot water and put everything in the oven (120 degrees) and let it set for about 60 minutes until it no longer gives when you gently shake it. Freeze for at least two hours.
- To make the mousse, the chocolate is crushed and melted, the mocha is poured in and stirred well. Beat the egg whites with the sugar and stir the egg yolks with the vanilla sugar until frothy. The cream is also whipped until stiff. Now mix the foamy egg yolk mixture with the melted couverture with the whisk and carefully fold in the cream. Immediately pull the egg whites carefully into the still lukewarm mixture. Cover with foil and put in the refrigerator (at least 2 hours).
- Put the sugar and lemon zest with the red wine in a saucepan and bring to the boil. Then add the raspberries and let everything simmer over low heat for 4 minutes.
- Cut out the brownie dough and the creme brulee core in the same size and stack everything: Spread the brownie dough with chocolate mousse, then the creme brulee core, another layer of mousse and finally another brownie.
- Melt a hole in the chocolate balls and put it over the brownie. At the table in front of the guests, pour the hot raspberry sauce over them to melt the chocolate ball.
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