- December 2004
- Makes 4
- Takes 45 minutes to make, plus setting
Amaze your loved ones with this brilliant homemade chocolate baubles recipe. They can go on the Christmas tree, or be given as gifts.
- 21.9g (12.7g saturated)
- 48.6g (44.6g sugar)
- trace salt
- 300g dark chocolate, broken up (we used Green & Black’s Maya Gold)
You’ll also need
- A half sphere cake mould (see food team tips)
- Piping bag
- 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 (or snip the end of the bag).
- 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 (you should have some chocolate left over 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.
- Gift-wrap with a little card or label explaining to store in the fridge for up to 2 weeks.
You’ll need an 8-hole Tefal Proflex silicone half sphere cake mould from Sainsbury’s, or call 0845 602 1454 for stockists.
You can buy disposable piping bags (icing bags) from Lakeland.
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