Chocolate baubles

(from Elyce123’s recipe box)

Makes 4, You’ll need an 8-hole Tefal Proflex silicone half sphere cake mould, Can be stored in the fridge for up to 2 weeks

Source: delicious. December 2004

Prep time: 45 minutes

Categories: Christmas, December, Gifts


  • 300g dark chocolate, broken up (such as Green & Black's Maya Gold)
  • Ribbon


  1. Freeze the mould. Meanwhile, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and stir until smooth. Chill for 5 minutes, or until it’s thick enough to hold its shape but hasn’t started to set. Spoon some into a piping bag with a plain nozzle.

  2. Remove the mould from the freezer. Pipe chocolate lines into each mould, so they cross each other but you have gaps in between. Put in the freezer for 5 minutes to set. Repeat 4-5 times (there should be some chocolate left to seal the baubles), making sure you have chocolate around the top of each mould, until you have a thick shell with holes between the lines of chocolate. Chill to set.

  3. Take the mould out of the freezer and stand for 10 minutes. Re-melt the chocolate in a bowl over a pan of simmering water. Turn the mould out onto a piece of baking paper. Dab a little melted chocolate along the edge of 4 shells, loop ribbon through the top of each, then sandwich another shell on top to make 4 baubles. Chill to set.

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