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INGREDIENTS:
(#1) How To Make Mousse Filled Chocolate Christmas Baubles
Melted Chocolate
Edible Gold Dust
Vodka or Lemon Extract
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(#2) Chocolate and Raspberry Mirror Glaze Christmas Ornament Bauble Entremet
CHOCOLATE CREAM FILLING::
3 Teaspoons Gelatine
3 Tablespoons Cold Water
255g Dark Chocolate
600mL Thickened/Double Cream
Arnott's Choc Ripple Biscuits
Frozen Raspberries
GANACHE:
80mL Dark Chocolat
40mL Whipping Cream
To make Ganache: combine and microwave for 20 seconds, stir and repeat till smooth. Let mixture thicken before use.
RED SHINY MIRROR GLAZE:
50mL Water
70g Condensed Milk
100g Glucose Syrup
100g White Chocolate
100g Caster Sugar
3 Teaspoons Gelatine bloomed in 60mL cold water
Red Gel Colour
EXTRAS FOR GOLD TRIMMINGS:
100g Nestle's Dark Chocolate Bakers's Melts
Gold Edible Spray
Thick Bubble Tea Straw
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(#3) Chocolate Christmas Bauble Filled With Mousse and Ganache Truffle
Chocolate Mousse:
200g Dark Chocolate
100mL + 500mL Thickened Cream
(make ganache with the 200g chocolate + 100ml Cream)
Chocolate Half Shell:
Dark Chocolate Baking Melts
Ganache Truffle Filling & Truffle Plate Garnish:
200g Dark Chocolate Melts
120g Double Cream
Extras:
Choc Ripple Biscuits
Fondant
Gold Lustre Dust & Vodka or Lemon Extract
Cocoa Powder
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INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
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#ChristmasDesserts #Ornaments #ChocolateDessert
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