Double chocolate sphere

by | Desserts

Ingredients (serves 4)

  • 250 g of dark chocolate
  • 250 g of 35% double cream
  • 80 g of egg yolks
  • 60 g of sugar
  • 30 ml of water

For the white chocolate ice cream:

  • 150 g of white chocolate
  • 50 g of sugar
  • 50 ml of milk
  • 100 ml of 35% double cream

For the cinnamon-scented caramel sauce:

  • 10 g of ground cinnamon
  • 40 g of brown sugar
  • 40 ml of 35% double cream


Prepare the dark chocolate mousse: melt the dark chocolate in a bain marie and, in the meantime, put the water and the sugar in a small saucepan and heat to 121°C.
Beat the egg yolks with an electric beater or in a stand mixer. When the sugar is completely melted, pour it slowly over the beaten egg yolks, stirring until the whole mixture cools. Then add the melted dark chocolate and the cream (previously whipped). Blend the ingredients together until you get an even mixture, then pour it into silicone molds having a half sphere shape. Cover them with some plastic wrap and leave them in the fridge for at least 1 hour.

Prepare the white chocolate ice cream: put the sugar, milk, and cream in a saucepan and bring it to a boil. Meanwhile, melt the white chocolate in a bain marie. When it is completely melted, add it to the other ingredients, stir, and pour the mixture into the ice cream machine. Follow the machine’s instructions to make the ice cream. Once it has reached a creamy consistency, pour it into molds like the ones used previously and leave them in the freezer until serving time. Prepare the cinnamon-scented caramel sauce: pour the sugar and the cinnamon in a small saucepan. Heat until the sugar melts and develops color, then take it off the burner and add the cream. Stir until it is no longer hot, then let it cool completely before using it.

Plate: place the dark chocolate mousse half sphere over the one made of white chocolate ice cream. Garnish the dish with the cinnamon- scented caramel sauce and, if you like, finish it off with some berries.



White chocolate ice cream is hard to match and dark chocolate requires a full-bodied wine. This is why I suggest a sugary wine having a high ABV: Madeira Bual.

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