Almond Cream Balls
Fresh almond & vanilla cream balls with a chocolate golden shell. Ideal for the festive season.
Directions:
Break the chocolate and melt it in a microwave or using the bagne marie method.
Dust the silicone mold cavities with edible golden dust using a small brush. The color or using the dust is entirely up to you. But it will make them look pretty.
Fill the mold with the melted chocolate and after 30 seconds flip it upside down onto a container to remove the access chocolate. You can reuse this chocolate.
Place the mold in the fridge for at least 10 minutes until the shell solidifies.
In the meantime prepare the cream filling.
Whip up the cream with the sugar and vanilla essence until you get soft peaks.
Then grate the orange zest and gently fold in the ground almonds.
Transfer the cream to a piping bag and fill the chocolate shells.
Scrape off the cream to level it to the brim of the shells.
Place the mold in the freezer for about 20 minutes, this will help the next step.
Heat a baking tin or a pot. This doesn’t need to be extremely hot, just warm.
Gently remove the shells from the silicone.
Touch one half of the shell to the warm pot/tray to lightly melt the chocolate shell, then immediately combine it with another half shell to create a sphere.
Lightly touch up with gold dust where the two halves meet.
Place them in the fridge for at least 2 hours before serving.
