Bruno Albouze Chocolate Passion Sphere

Chocolate Spheres

Yields10 ServingsPrep Time1 hr 20 minsDifficultyAdvancedRating


Xmas Tree Cookies
 300 g All-purpose flour
 30 g Unsweetened cocoa powder
 8 g Baking powder
 170 g Brown sugar
 1 g Salt
 1 g Allspice
 115 g Butter, cubed
 70 g Honey
 20 g Molasse
 50 g Eggs
Royal Icing
 30 g Egg whites (1)
 200 g Powdered powder, sifted
 3 g Lemon juice, or vinegar
Passion Fruit-Apricot-Ginger Insert
 120 g Water
 20 g Lemon juice
 220 g Passion fruit puree*
 60 g Apricot preserves
 15 g Fresh ginger
 80 g Sugar
 3 g Agar-agar
 60 g Passion fruit pulp
 60 g Dry apricot, diced
Mirror Glaze
 100 g Water
 200 g Sugar
 200 g Corn syrup, or glucose
 140 g Condensed milk
 14 g Gelatin sheets
 210 g Dark chocolate
Chocolate Mousse
 6 g Gelatin sheets
 300 g Heavy cream, hot
 160 g Dark chocolate 64/66%
 100 g Heavy cream, cold
 100 g Milk, cold
Chocolate Enrobage
 250 g Dark chocolate
 250 g Cocoa butter



What a great and original Christmas dessert idea!. I wont hang them on the Xmas tree though ;)
This recipe calls for 10 servings. Make 2 batches of 5 using one Silikomart professional silicone sphere mold with 5 Cavities. The volume of each cavity is 100ml (3.4 ounces). Diameter of each cavity 58mm (2-5/16 inch). For the inserts, I am using 2 small 15-cavity semi sphere silicone molds non-stick. Available on my Shop Page.

Xmas Tree Cookies (Optional)

First, mix flour, cocoa powder, baking powder, sugar, salt and allspice. Mix in butter and add honey, molasse and eggs. Mix until just combined. Wrap up and chill. Divide pastry in 2. On a floured work surface, roll out each into a 0.12''/3 mm thick sheet*, no need to prick with a fork – square up – save and chill excess pastry for backup and freeze chocolate crust sheets.


Pre-bake frozen sheet, one at a time. Grease lightly using cooking spray, top with parchment or silicone mat and a baking tray; make sure the tray is in direct contact with the pastry. Pre-bake at 350ºF/180ºC oven for 14 min. Carefully, transfer over countertop and cut into a 1.75x5”/4x10cm rectangle and triangle. Go easy when cutting over a silicone mat. Bake again for 16 min more; let cool. To smooth out biscuit use sand paper. Keep crust in a low humidity environment. Pre-baking biscuit sheet prior cutting out parts provide sharp and clean cuts. These thin cookies can be enjoyed as is or used for different purpose…

Royal Icing

Beat on high speed egg white, lemon juice and sugar to stiff peaks (called bird’s beak/bec d’oiseau) – Add more sugar if necessary. Seal and set a side. Re-whip royal icing if it relaxes too much before using. Royal icing can be stored for weeks in the refrigerator.

Cookie Montage

Decorate chocolate triangle crust using Christmas theme stencils/pochoir. Let dry out 30 min or 10 min in warm oven. Stick parts together with royal icing. Keep in warm and low humidity place or in sealed container with silica gel for up to a week.

Passion Fruit-Apricot-Ginger Insert

*Passion fruit puree is available through these brands: Boiron, Sicoly, Ravifruit and Funkin. Make this dessert 48 hours prior serving. Heat up water, passion fruit puree, sugar, lemon juice, apricot jam and ginger. Mix up sugar and agar-agar and whisk in warm passion mixture – mix well and bring to boil and cook for 2 min. Cool on ice water and chill completely. Transfer in a narrow container and blend to smooth out. Add diced dried apricot and passion fruit pulp. Scoop out and fill the mini half-sphere silicone mold (15g) and freeze completely. Unmold and seal them by two forming 10x one ounce (30g) inserts; keep frozen.

Mirror Glaze

Soak gelatin in cold water to soften and drain. Bring to a boil and cook for 2 minutes, water, sugar and corn syrup. Turn off the heat, stir in condensed milk and gelatin. Put chocolate in a narrow container, pour hot syrup, leave it to melt for 5 minutes. Mix keeping immersion blender down to prevent air bubbles. Sieve, cool and chill overnight before using. Use mirror glaze at 95ºF/35ºC before using. Can be kept refrigerated for up to 2 weeks or frozen for months.

Chocolate Mousse (Ganache Montée)

Soak gelatin in cold water to soften and drain. In a narrow microwave safe container, microwave chocolate stirring up every 30 to 40 seconds – stop heating when chocolate is just melted. Add hot heavy cream and blend well. Mix in gelatin, and add cold heavy cream and milk. Blend well, sieve and chill overnight before whipping.


Whip chocolate mousse on medium-high to soft peaks – the mousse should remain supple otherwise it wont spread well in the silicone mold cavities. No worries, the mousse gets its texture onces chilled. Fill silicone bottom spheres ø58 about halfway full (available on my Shop page). Insert frozen passion fruit-apricot-ginger marmalade. Press down gently – put the top and seal well. Fill up spheres making sure no gaps are left behind. Save some mousse for afterwards touch up. This recipe makes 10 spheres. Freeze for at least 6 hours before removing from silicone molds. Keep spheres hard frozen prior glazing.

Chocolate Enrobage (Coating)

Melt cocoa butter first, stir in dark chocolate. Blend well and sieve; use at 113ºF/45ºC.


Use a 1.5”/4cm diameter marzipan or almond paste disk to create a foot to the finished sphere ornaments. Glaze each frozen sphere in chocolate enrobage first; let set for a few seconds and glaze in chocolate mirror right away. Make baubles tops using marzipan. Thaw glazed spheres overnight in the refrigerator before serving. Keep chilled 48 hours max. Use gold or silver leaf or sparkles for a fancy finish.. Chocolate Xmas trees cookies can be served along side with or in a separate tray. Enjoy!

3 thoughts on “Chocolate Spheres”

  1. I just wanted to say that I made it yesterdat.. and it turned out just perfect. The mousse is so silky and rich and the filling… mindblowing!

    Thanks for sharing Chef!

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