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Crunchy chocolate spheres with puffed rice and custard
Dark and white chocolate spheres, filled with a silky custard and a crunchy center of puffed rice, pecan praline and tonka bean. A festive and indulgent dessert perfect for Easter.
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Cost Breakdown
Critical Success Points
- • Melt chocolate to ≤ 40°C
- • Cook custard to 83°C
- • Brush shells with white and dark chocolate (steps 10‑14)
- • Assemble half‑spheres by gently heating
Safety Warnings
- • Handle melted chocolate at high temperature – wear kitchen gloves if necessary
- • Use a thermometer to avoid over‑cooking the custard (coagulation)
- • Be careful of hot oil splatters during the assembly of the half‑spheres
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