Chocolate sphere

  • Yield: 1 chocolate sphere
  • Prep time: 30 min  – 1hr


  • 200 gr dark chocolate

    100 ml cream

    Polycarbonate chocolate mold(275/15/22)

    Icecream and fresh red fruits of your choice..



  • Melt 200 gr dark chocolate in a double boiler (50 °C)
  • Place the bowl in a saucepan full with cold water and ice.
  • Temper (cool) the chocolate in order to maintain the structure of the chocolate’s fat molecules.The ideal temperature is between 28 -30 °C .
  • Pour the tempered chocolate into a polycarbonate mold , then turn the mold upside down in order to drain away the excess chocolate.
  • Place the mold in the fridge for 30 min .
  • Prepare a chocolate mousse : to the remaining chocolate add 100 ml cream , warm it up until is dense…then cool down.
  • Fill the chocolate sphere with the chocolate mousse and ice cream of your choice.

watch how to make it here:

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