Chocolate Half-Spheres with Pistachio Cream and Hot Chocolate Sauce from the Original Profi Collection®

Instructions

1. Step 1 of 10:

   For the chocolate half-spheres, melt the dark chocolate and cocoa butter in the conical pan until smooth.

2. Step 2 of 10:

   Using a pastry brush or spoon, coat the silicone moulds evenly with the melted chocolate, creating a thin layer. Ensure that the edges are thoroughly coated.

3. Step 3 of 10:

   Place the moulds in the refrigerator until the chocolate has set (approximately 15–20 minutes). If required, apply a second coating and chill again to strengthen the walls of the chocolate half-spheres.

4. Step 4 of 10:

   Carefully remove the set chocolate half-spheres from the moulds and place them on a baking tray.

5. Step 5 of 10:

   Grind the pistachios in a food processor until finely ground.

6. Step 6 of 10:

   Combine the ground pistachios with the icing sugar, butter and vanilla extract until a smooth cream is formed. Add the double cream to achieve the desired consistency.

7. Step 7 of 10:

   Fill the chocolate half-spheres with the pistachio cream. Leave them open at the top.

8. Step 8 of 10:

   For the chocolate sauce, melt the dark chocolate in the conical pan.

9. Step 9 of 10:

   Stir in the double cream until a smooth sauce is formed. Add the honey to sweeten the sauce.

10. Step 10 of 10:

    Arrange the filled chocolate half-spheres on dessert plates. Garnish with fresh raspberries, lemon balm, chopped pistachios and crumbled freeze-dried raspberries.