Mark and Chris - Mint Chocolate Melting Ball
with Chocolate Soil
Prep time: 1 hour (+ 4 hours freezing) Cook time: 1 hour Serves: 6
Mint Ice Cream
300ml thickened cream
20 fresh mint leaves
1tsp real vanilla extract
2 large egg yolks
150g raw sugar
200g dark chocolate, tempered
60g almond meal
60g icing sugar
35g plain flour
25g cocoa powder
30g butter, chopped
Hot Chocolate Sauce
75ml thickened cream
1/2 tsp peppermint extract
100g dark chocolate, chopped
- To make ice-cream, stir milk, cream, mint leaves and extract in a saucepan over medium heat until hot. Remove from heat. Set aside for 1 hour to cool and infuse. Strain and return to pan.
- Whisk egg yolks, sugar and salt until pale and creamy.
- Reheat milk mixture until hot and slowly add to egg yolk mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Churn in an ice-cream maker according to manufacturers instructions.
- To make chocolate balls, working in batches, brush 12 holes of a 7cm silicone hemisphere mould with tempered chocolate. Stand until set, then brush with a second layer of chocolate to create thickness.
- Tap moulds on bench to remove air bubbles. Set aside at room temperature to set and harden. Invert mould onto bench and tap to release chocolate hemispheres.
- Preheat oven to 180C.
- To make chocolate soil, process all ingredients to form coarse crumbs. Spread onto an oven tray lined with baking paper in a thin even layer.
- Bake for about 15 minutes or until crisp. Cool completely.
- To make chocolate sauce, stir cream, water and extract in a saucepan over medium heat until hot. Remove from heat and stir in chocolate until smooth and melted.
- To assemble, divide soil among serving dishes. Place a chocolate hemisphere in each bowl and fill with a ball of ice cream. Top with a second hemisphere. Serve with hot sauce, to be poured over the ball to melt.