Chocolate Half-Spheres with Pistachio Cream and Hot Chocolate Sauce from the Original Profi Collection®
Chocolate half-spheres meet a delicate pistachio cream, whose nutty aroma blends beautifully with the chocolate. The hot chocolate sauce gives the dessert an intense, full-bodied note. A harmonious combination of chocolate and pistachio. The perfect finish to a delicious menu.
55 minutes
Total Time
25 minutes
Cooking Time
30 minutes
Preperation Time
Ingredients
| FOR THE CHOCOLATE HALF-SPHERES: | |
| 200 g | dark chocolate (min. 70% cocoa) |
| 50 g | cocoa butter |
| FOR THE PISTACHIO CREAM: | |
| 100 g | pistachios, shelled and unsalted |
| 100 g | icing sugar |
| 50 g | butter, at room temperature |
| 1 tsp | vanilla extract |
| 2-3 tbsp | double cream |
| FOR THE HOT CHOCOLATE SAUCE: | |
| 50 g | dark chocolate |
| 50 ml | double cream |
| 1 tbsp | honey |
| FOR THE GARNISH: | |
| 200 g | fresh raspberries |
| fresh lemon balm | |
| freeze-dried raspberries | |
| pistachios, chopped |
Instructions
Step 1 of 10:
For the chocolate half-spheres, melt the dark chocolate and cocoa butter in the conical pan until smooth.
Step 2 of 10:
Using a pastry brush or spoon, coat the silicone moulds evenly with the melted chocolate, creating a thin layer. Ensure that the edges are thoroughly coated.
Step 3 of 10:
Place the moulds in the refrigerator until the chocolate has set (approximately 15–20 minutes). If required, apply a second coating and chill again to strengthen the walls of the chocolate half-spheres.
Step 4 of 10:
Carefully remove the set chocolate half-spheres from the moulds and place them on a baking tray.
Step 5 of 10:
Grind the pistachios in a food processor until finely ground.
Step 6 of 10:
Combine the ground pistachios with the icing sugar, butter and vanilla extract until a smooth cream is formed. Add the double cream to achieve the desired consistency.
Step 7 of 10:
Fill the chocolate half-spheres with the pistachio cream. Leave them open at the top.
Step 8 of 10:
For the chocolate sauce, melt the dark chocolate in the conical pan.
Step 9 of 10:
Stir in the double cream until a smooth sauce is formed. Add the honey to sweeten the sauce.
Step 10 of 10:
Arrange the filled chocolate half-spheres on dessert plates. Garnish with fresh raspberries, lemon balm, chopped pistachios and crumbled freeze-dried raspberries.
