We have a delectable menu planned for Valentine's Weekend here at Butler House & Garden, and Head Chef Ger has given us the recipe for the dessert - a Valentine's Valrhona Chocolate Sphere...
- 300 g tempered Valrhona Dark Chocolate, melted
- 200g Chocolate Couverture
- 30g Sunflower Oil
- 180g Crumble
- 100g Brownies
- 3 Teaspoons Vanilla Ice Cream
- Edible Flowers
- Fresh Raspberries
- Take a special silicone mould with 6 semi-circle cavities or a medium soup ladle.
- Put 1 tablespoon of the melted milk chocolate in each cavity. Make sure to cover the whole surface of the cavities well.
- Flip the silicone mould over some parchment paper, in order to remove the excess chocolate from the cavities. Place the mould on a pan and transfer it to the refrigerator for 20 minutes to cool well.
- Remove from the refrigerator and add another layer of the chocolate, with a brush. Transfer to the refrigerator for 20 more minutes.
- In a bowl, add the chocolate couverture and sunflower oil, cover with plastic wrap and put in the microwave at 1000 Watt for 1 ½ minutes. The couverture must be hot.
- Remove the silicone mould from the refrigerator and with a knife, remove the frozen chocolate that is around the cavities. Carefully take out one chocolate semi-circle and transfer it to a dish that has 60g of the crumble.
- Put inside the semi-circle 30g of the brownies in pieces. On top of that, put 1 teaspoon ice cream and 2 edible flowers.
- Put a baking pan upside-down and inside the over to heat well.
- Take another semi-circle out of the mould and carefully place it lightly on the hot pan to melt to be able to stick with the first semi-circle.
- Cover so that the chocolate sphere is created.
- Take the hot chocolate sauce and slowly pour it over the centre of the sphere until it melts and opens up.