serves
6
prep
40 minutes
cook
5 minutes
difficulty
Mid
serves
6
people
preparation
40
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
Chocolate cream
- 280 ml fresh cream (35% fat)
- 20 ml Baileys liqueur
- 320 g good-quality milk chocolate
Whipped cream topping
- 300 ml fresh cream (35% fat)
- 1 tbsp Baileys liqueur
Chocolate cage
- 250 g good-quality dark chocolate
- 3 balloons
- baking paper or a ziplock bag
- sticky tape
Assembly
- 1 packet butternut snap biscuits
Freezing time: 3 hours
Refrigeration time: 3 hours
Refrigeration time: 3 hours
Instructions
1. To make the chocolate cream, combine the cream with the liqueur. Melt the milk chocolate until it is completely melted and warm (between 55 and 60°C). Fold a small amount of the cream through the chocolate and then mix through the remaining cream.
2. To make the whipped cream topping, add the liqueur to the cream and fully whip in a stand mixer. Set aside in the fridge until required.
3. To make the chocolate cage, prepare a paper piping cone by folding a piece of baking paper to create a triangle shape. Roll the baking paper around your finger until you reach the centre and twirl it until the ends meet, and fold the end in to secure it. Alternatively, you can use a ziplock bag.
4. Blow up a balloon big enough to create a bowl-shaped top (it should be bigger than the bowl you are setting it in). Place the balloon into a jug or cup and secure it with sticky tape.
5. Melt the chocolate, or temper it first if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
6. Place the melted chocolate in the paper piping cone or a ziplock bag. Cut a small amount off the tip and pipe the chocolate onto the surface of the balloon in a swirling motion. Using a blunt knife, mark a line with around the base of the chocolate before it sets to ensure you have a straight finish. Allow to set in the fridge for 5 minutes.
7. Deflate the balloon by nipping it with the scissors close to the tie and let it deflate slowly. Remove the balloon from the cup and remove the chocolate cage. Keep at room temperature (not above 24°C) prior to using.
8. To assemble the chocolate balloon dome dessert, line an 18cm bowl with plastic wrap. Place a little bit of chocolate cream into the bowl. Add a layer of biscuits on top of the cream, followed by a layer of chocolate cream. Add another layer of biscuits. Repeat the layers until you reach the top of the bowl.
9. Place in the freezer for 3 hours, or until set. Remove from the freezer and demould. Cool in the fridge until it comes to serving consistency.
10. Cover with the whipped cream topping and just prior to serving, place the chocolate cage on top.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
