Chocolate Spheres

Imagine this: delicate Christmas chocolate mousse sphere ornaments, each one hiding a surprise inside - a luscious passion fruit-apricot-ginger insert that will explode with flavor in your mouth. These elegant and festive treats are not only visually stunning, but also incredibly delicious. The combination of rich chocolate mousse with the tangy and exotic taste of passion fruit, apricot, and ginger creates a flavor profile that will leave you craving for more. As a chef specialized in creating refined and delectable dishes, I love to experiment with different flavors and textures to elevate classic recipes. Join me in this culinary adventure as we explore the art of dessert making and discover how simple ingredients can come together to create a truly extraordinary dish for your holidays.

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The edible Christmas ornament

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Christmas Tree Cookies

Mix the flour, cocoa powder, baking powder, sugar, salt, and allspice in a bowl. Add the butter and mix until incorporated, then add the honey, molasses, and eggs. Mix just until combined. Wrap the dough and chill it. Divide the dough into 2 portions. On a floured surface, roll out each portion into a sheet about 0.12 inches (3 mm) thick — there’s no need to prick it with a fork. Square the edges and freeze.

Baking

Pre-bake the frozen dough sheet (one at a time). Lightly grease a baking tray with cooking spray, then top it with a sheet of parchment paper or a silicone mat. Place the frozen dough sheet on top, ensuring the tray is in direct contact with the pastry. Pre-bake in a preheated 350ºF (180ºC) oven for about 14 minutes.
Carefully transfer the partially baked sheet to a countertop. While still warm, cut it into rectangles measuring 1.75 x 5 inches (4 x 10 cm), then cut each rectangle into triangles. Return the pieces to the tray and bake again for 16 more minutes. Let cool completely. Store the finished crusts in a low-humidity environment.

Royal Icing

Beat the egg white, lemon juice, and sugar on high speed until stiff peaks form (this stage is sometimes called bec d'oiseau or "bird's beak"). Add more sugar if needed to reach the desired consistency. Seal the bowl and set it aside. If the royal icing becomes too loose before using, re-whip it briefly to restore stiffness. Royal icing can be stored in the refrigerator for several weeks.

Cookie Assembly

Decorate the chocolate triangle crust using Christmas-themed stencils (pochoir).Let dry for about 30 minutes. Use royal icing to stick the parts together. Store in a warm, low-humidity place, or in a sealed container with a silica gel packet, for up to one week.

Passion Fruit-Apricot-Ginger Insert

Heat the water, passion fruit purée, sugar, lemon juice, apricot jam, and ginger in a saucepan.In a separate bowl, mix the sugar and agar-agar, then whisk this mixture into the warm passion fruit base. Stir well, bring to a boil, and cook for 2 minutes. Cool the mixture in an ice bath, then chill completely. Transfer to a narrow container and blend until smooth. Stir in the diced dried apricot and passion fruit pulp. Scoop the filling into a mini half-sphere silicone mold and freeze completely. Unmold and assemble by joining two halves together to form ten 1-ounce (30 g) spheres. Keep the assembled inserts frozen.

Mirror Glaze

Soak the gelatin in cold water to soften, then drain. Bring the water, sugar, and corn syrup to a boil and cook for 2 minutes. Turn off the heat, and stir in the condensed milk and softened gelatin until fully dissolved. Place the chocolate in a narrow, tall container and pour the hot syrup over it. Let sit for 5 minutes, then blend with an immersion blender, keeping the head submerged to prevent air bubbles. Strain the glaze, then cool and chill it overnight before use. Mirror glaze can be refrigerated for up to 2 weeks or frozen for several months.Warm the glaze to 95ºF (35ºC) before using.

Chocolate Mousse (Ganache Montée)

Soak the gelatin in cold water until softened, then drain. Place the chocolate in a narrow, microwave-safe container and microwave in 30–40 second intervals, stirring between each, until just melted. Add the hot heavy cream and blend until smooth. Mix in the softened gelatin, then add the cold heavy cream and milk. Blend well, strain, and chill overnight before whipping.

Montage

Whip the chocolate mousse to medium peaks—it should remain supple, or it will not spread easily into the silicone mold cavities. Fill the bottom half of each sphere mold about halfway with mousse. Gently press a frozen passion fruit–apricot–ginger marmalade insert into the mousse.Place the top half of the mold on and seal well, then fill the spheres completely, ensuring no gaps remain. Reserve a small amount of mousse for any final touch-ups. Freeze the assembled cakes overnight.

Chocolate Enrobage (Coating)

Melt the cocoa butter first, then add it to the barely melted dark chocolate. Mix until fully combined, then strain the mixture. Use at a temperature of 113ºF (45ºC). For more details, click here.

Glazing

De-mold the cakes and keep them frozen. Prepare ten 1.5-inch (4 cm) marzipan disks and shape small marzipan baubles; set aside. Glaze each frozen cake one at a time: first coat in the chocolate enrobage, let it set for a few seconds, then immediately apply the chocolate mirror glaze. Place the glazed cake on a marzipan disk.
Serve the chocolate Christmas tree cookies alongside the cakes on the same tray, or present them separately. Enjoy!