What do you even call these things?! I like to call them Magical Melting Orbs of Chocolatey Goodness but I’m sure there’s a proper name?
So for a longg while, pictures of these magical orbs infiltrated my Facebook newsfeed and I just couldn’t get away from them! Glamour shots of shiny, silky, smooth and sexy chocolate ganache cascading down a perfectly tempered and spherical ball of MORE chocolate were bombarding my life non-stop. It was quite distracting. (Yeah, talk about food porn at its finest!)
After I figured out how to make these melting chocolate orbs, I obsessed over creating the perfect components. A lot of recipes on the interwebs just filled the chocolate sphere with candy or ice cream, and my first thought was “ew, what the heck?!” No offense, but ganache on top of CANDY just doesn’t sound very appetizing. So I mulled over the details for weeks, thinking of unique flavour combos, visual appealingness and ultimately what would photograph best (I know, I’m such a food-blog-thinker). In the end, I settled on making a yuzu cake base topped with a yuzu mousse all encased in a dark chocolate shell. Initially, I wanted to make a matcha chocolate shell since yuzu and matcha are a match made in heaven but then I realized how gross a melting green shell would look so I threw that idea out. If you don’t photograph your food, I highly encourage you to use matcha chocolate instead!
You guys, it was all so promising. I had recipes for all the components, I bought all the ingredients (even the hard to find yuzu juice) and I even practiced how to unmould chocolate. You would think that after weeks of planning, I would be more than ready to make a dessert, but nope! One tiny overlook of the details messed this allll up.
So what happened? Salty yuzu juice. What? Salty. Yuzu. Juice.
I was so excited to finally find yuzu juice at a retail store in Vancouver that I forgot how to function. At the store, I saw that salt was listed in the ingredients list, but it didn’t register in my head. When I tasted the juice on its own, I thought “hmm weird this tastes kinda salty”, but nope it still didn’t register. When everything was made and put together, I taste-tested the whole dessert and thought “why is it still salty… oh sh*t!”. THEN it registered. Third time’s a charm?
There was so much potential, but salt happened. Luckily, the saltiness wasn’t obvious in the cake portion, just in the mousse. All in all, it wasn’t a completely terrible tasting dessert, the sweetness of the chocolate helped to offset some of the salty. And let’s not forget the best part: watching the hot ganache melt the shell.
Lesson of the day: Don’t be a knobhead like me and make sure you read the ingredients before trying new products.
Melting Chocolate Orbs
- Semisweet chocolate or whatever you prefer, white chocolate would taste really good with yuzu
Yuzu Cake (this yields 9 hemisphere cakes)
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 eggs
- 3/4 cup self-rising flour
- 1 tbsp yuzu juice
Yuzu Mousse (you will have leftover)
- 1/3 cup fresh yuzu juice
- 2 tbsps teaspoons unflavored powdered gelatin 2 packets
- 1/3 cup sugar
- pinch of salt
- 1 cup cold heavy cream
- 2 tbsp honey
- 2 tbsp skim milk powder optional
- Temper chocolate in microwave
- Place about 2 tbsp of melted chocolate into each mould
- Tilt mould to coat with chocolate
- Hold up mould on one edge and let excess chocolate drip off
- Place mould into freezer for about 5 minutes for chocolate to harden up
- Unmould by gently pushing on one mould at a time to remove chocolate shell
- Beat butter and sugar together until light and fluffy
- Add in eggs one at a time and beat until fully incorporated
- Add in all the flour at once and gently mix together
- Stir in the yuzu juice
- Scoop into the silicone mould until just 3/4 full
- Bake for 5-8 minutes
- Combine lemon juice and cup cold water
- Sprinkle gelatin on top and let sit until softened
- Add sugar and salt to gelatin mixture, and gently microwave until sugar melts. Allow to cool before moving on to the next step.
- In a large bowl, whisk cream until soft peaks form.
- Pour cooled gelatin mixture into whipped cream and whisk until soft peaks return.
- Gently fold in honey and skim milk powder until combined.
- Let sit in freezer until mousse solidifies (5 minutes)
- Transfer mousse to piping bags and pipe mousse on top of cake.
Did you make this recipe?
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