Some chocolate, a pastry brush and a silicon mould are all you need for some hands-on fun in the school holidays, homemade Easter treats or a special way to plate a dessert, like Harriet’s Chocolate Mousse.
You will need:
Chocolate, broken into pieces (200g will make 12, 70mm molds)
Silicon moulds (Sweet Pea Parties has a great range of these)
Small pot + a glass or metal pit that fits on top
Place half the chocolate in the bowl. Add a couple of centimetres of water in the pot and place the bowl on top ensuring the bowl does not touch the water. Bring the water to a simmer, stirring the chocolate until it melts.
Once the chocolate has melted, take the pot off the heat but keep the bowl over it. Using the pastry brush, paint the inside of the moulds with chocolate. Place in the fridge for 30 minutes to set.
Place the remaining chocolate in the bowl to melt and use this to brush a second coat of chocolate on the moulds. Place them back in the fridge to set. If you have leftover chocolate, a third coat can’t hurt, especially if the kids have been helping and there are uneven patches.
Allow the chocolate to set completely before carefully removing from the moulds.
To complete the spheres, heat a fry pan. Place the rim of one chocolate mould on the hot fry pan to melt slightly. Then place this melted side on top of another chocolate mould to create a complete sphere. Set and store in the fridge.
Ice Cream Bomb
Place a scoop of ice cream in the middle of one mould before sealing into a sphere. Store in the freezer. To serve, place the sphere on a plate along with a hot chocolate sauce that once poured over the sphere will melt, revealing the ice cream within.
Hot Chocolate Bombs
Use 50mm moulds and follow the instructions above.
Place mini marshmallows and chocolate chips in one chocolate mould. Seal with another mould as per instructions above. Set and store in the fridge.
To make the hot chocolate – place the chocolate bomb in a glass/cup and pour over hot milk and watch the bomb explode. Stir well and enjoy.
Place a scoop of vanilla ice cream in a chocolate mould. Place this over a coffee cup. To serve, pour over a double espresso.
Use one of the chocolate moulds as a bowl filled with the likes of mousse or fresh fruit for a beautiful plated dessert.
Words Vicki Ravlich-Horan, Images Ashlee DeCaires