Experience a truly unique dessert with Enchanted Spheres, where rich dark chocolate meets the exquisite flavor of Alba truffles. These glossy chocolate spheres encapsulate a smooth truffle-infused ganache, elegantly perched on a vibrant spiced berry coulis. A delicate saffron-infused whipped cream adds a touch of luxury, while edible petals and a light dusting of cocoa provide stunning visual accents. Perfect for special occasions, this sophisticated dessert offers an unforgettable blend of flavors and textures that will captivate your guests and elevate any dining experience.
Chocolate and Alba Truffle on Spiced Berry Coulis with Saffron Whip
Ingredients
Serves 4
- For the Chocolate Alba Truffle Spheres
- 200 g of dark chocolate (70% cocoa, high quality)
- 80 ml of liquid fresh cream
- 20 g of butter
- 2-3 drops of Alba Truffle oil (or a small amount of very finely grated fresh Alba Truffle)
- A pinch of salt
- For the Outer Shell (Sphere)
- 200 g of tempered dark chocolate (or couverture chocolate)
- 1 teaspoon of cocoa butter (optional, for a glossier chocolate)
- For the Spiced Berry Coulis
- 250 g of berries (blueberries, raspberries, blackberries, currants), fresh or frozen
- 80 g of sugar (adjust to taste)
- 60 ml of water
- 1 small piece of cinnamon stick (optional)
- 1 crushed cardamom pod (or a pinch of ground cardamom)
- A pinch of salt
- For the Saffron Whip (optional but dramatic)
- 50 ml of liquid fresh cream
- 1 sachet of saffron powder (or a few crushed saffron strands)
- 1 tablespoon of powdered sugar
- For Decoration
- Edible petals, edible gold leaf, or edible silver flakes (optional for a “wow” effect)
- A few fresh currant berries or whole raspberries
- A dusting of unsweetened cocoa powder
Procedure
1. Prepare the Chocolate and Alba Truffle Ganache
- Finely chop the dark chocolate.
- In a saucepan, heat the liquid cream with the butter and a pinch of salt, bringing it almost to a boil.
- Pour the hot cream over the chopped chocolate, stirring until smooth.
- Add 2-3 drops of Alba Truffle oil (or a pinch of freshly grated Alba Truffle) and mix well. Let it cool slightly.
- Transfer the ganache to the refrigerator for about 1 hour (or to the freezer for 15-20 minutes) until it is thick enough to shape.
2. Shape the Inner Spheres
- When the ganache is sufficiently firm, scoop small portions using a teaspoon or a chocolate truffle scoop.
- Form walnut-sized balls. Work quickly, as the warmth of your hands can melt the ganache.
- Place them on a baking sheet lined with parchment paper and return them to the refrigerator while you prepare the outer shell.
3. Create the Chocolate Shell
- Melt the dark chocolate intended for the shell using a double boiler (or in the microwave at low power), taking care to temper it if possible (to achieve a glossy appearance and a crunchy texture).
- For an even glossier effect, add 1 teaspoon of cocoa butter.
- Using a silicone half-sphere mold (or polycarbonate), coat the inside with a thin layer of melted chocolate.
- Let it set in the refrigerator for 10-15 minutes. Then add a second layer of chocolate to give the shell more structure.
- Once solidified, gently remove the half-shells. Place one of the Alba Truffle ganache balls inside a half-sphere, then close with the other half-sphere, sealing the edges with a bit of melted chocolate (you can slightly heat the edges on a warm pan to melt them just enough to glue the two halves together).
- Store the finished spheres in the refrigerator until ready to serve.
4. Prepare the Spiced Berry Coulis
- In a saucepan, combine the berries, water, sugar, and a pinch of salt.
- Add the cinnamon stick and cardamom (pod or ground).
- Cook over medium-low heat for 10-15 minutes, until the fruit has softened and the liquid has slightly thickened.
- Remove the cinnamon stick (if used) and blend everything with an immersion blender until smooth.
- Strain the sauce through a fine mesh sieve (optional, for a smoother texture). Store at room temperature or in the refrigerator.
5. Prepare the Saffron Whip (optional but dramatic)
- Lightly heat the cream with the saffron until it takes on an intense yellow color.
- Let it cool completely in the refrigerator.
- Once cold, whip it with electric beaters, adding one tablespoon of powdered sugar.
- Transfer to a piping bag with a star tip (or simply place in a bowl) ready to decorate the plate.
Plating and Presentation
- Base of Coulis: Spread a mirror of spiced berry coulis on the plate.
- Place the Sphere: Gently place the chocolate and Alba Truffle sphere in the center of the plate.
- Decorate with Saffron Whip: Add a tuft of saffron whipped cream next to the sphere or in small peaks around it.
- Final Touches:
- Lightly dust with unsweetened cocoa powder for an elegant touch.
- Add a few fresh currant berries or whole raspberries to echo the coulis.
- For a stunning effect, decorate with edible petals or small flakes of edible gold leaf.
Tips and Variations
- More or Less Intense Alba Truffle Flavor: Alba Truffle oil has a strong aroma; start with 1-2 drops, taste, and adjust as needed. Alternatively, if you have fresh Alba Truffle available, grate very sparingly for a more refined result.
- Milk or White Chocolate: If you prefer a milder taste, you can substitute dark chocolate with milk or even white chocolate. Keep in mind that the proportions of cream and butter will change, and the visual effect (a white sphere) will differ but still be impressive.
- Dramatic Effect: Serving the spheres covered with a glass dome, unveiling them at the last moment, enhances the magic. You can also introduce a slight aromatic wood smoke inside the dome to envelop the plate in a fragrant haze when you reveal it.
Conclusion
This dessert combines the intensity of chocolate with the unmistakable note of Alba Truffle, balanced by the fruity and spiced sweetness of the coulis. The saffron whip adds a colorful touch and a delicate oriental aroma. It is a dramatic, sophisticated dessert with a preparation that is quite accessible. The result will be a truly unique recipe in the world, perfect for a special occasion or to impress your guests with an unforgettable sensory experience. Have fun in the kitchen!
Enjoy creating and indulging in this truly special dessert!
