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
Ingredients
- 300g dark chocolate, broken up (such as Green & Black's Maya Gold)
- Ribbon
Directions
-
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.
-
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.
-
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.