Ann Reardon

White Chocolate Ball Dessert

white chocolate ball dessert

This white chocolate ball dessert is a yummy version of my chocolate peanut bomb from a couple of years ago only this time, there’s a special surprise inside too. You can prepare this dessert a day ahead and store in the fridge until you are ready to serve. Heat the sauce, pour it on and watch the magic happen.

To make this white chocolate ball dessert you will need:

(Makes 6 desserts)
Chantilly cream
white chocolate ball dessert ann reardon
50mL (1.69 fluid ounces) or 3 Tbsp plus 1 tsp cream (35% fat)
25g (0.88 ounces) white chocolate
1/2 Tablespoon sugar
55mL (1.86 fluid ounces) or 3 Tbsp plus 2 tsp cream (35% fat)
Vanilla essence to taste

Add the sugar to the cream and heat over high heat until the sugar is dissolved and the cream just starts to boil.

Pour the hot cream over the chocolate, leave it for a moment to melt and then stir it together until there are no more lumps. Mix together with the remaining cream and some vanilla essence to taste. Chill in the freezer for an hour to two while you make the other components. Or you can leave it in the fridge overnight.

Once chilled, whip it using electric beaters until you get firm peaks – this will take about 4 minutes. Place in a piping bag fitted with a star tip.

Fruit (this is actually more fruit than you need but it was the minimum quantity I could buy … good for snacking)
white chocolate sphere dessert ann reardon
250g (8.82 ounces) strawberries
125g (4.41 ounces) raspberries
125g (4.41 ounces) blueberries

Almond Crunch (makes more than enough for 12 desserts but it is difficult to work with less)
120g (4.23 ounces) or 1/2 cup plus 1 Tbsp sugar
40g (1.41 ounces) or 2 Tbsp plus 2 tsp water
20g (0.71 ounces) or 1 Tbsp glucose syrup
1/16th teaspoon cream of tartar / tartaric acid.
100g (3.53 ounces) or approx 1 cup slivered almonds

Place the sugar and the water into a pan with the glucose syrup and heat over high heat. Wash down the sides of the pan with a wet pastry brush.

Spread the almonds out on some non-stick baking paper so they are ready to be coated.

When your sugar starts to go golden or reaches 150C (302 degrees Fahrenheit) add the cream of tartar and stir well. Remove from the heat and pour over your almonds.

Stir around to ensure all the almonds are coated. Once cooled, break into smaller shards using a rolling pin. Store in an airtight container until you are ready to use.

White Chocolate Balls
200g (7.05 ounces) white chocolate.
If your chocolate contains cocoa butter you will need to temper it, if it contains vegetable oil it is compound chocolate and you can simply melt it in the microwave 30 seconds stir, 20 seconds stir, 20 seconds stir, 10 seconds stir, repeat the 10 seconds until melted.

Pour some white chocolate into each of the molds and spread it up the sides. Tip it upside down over some baking paper to pour out the excess so that you’re left with a thin coating. Neaten up around the tops and leave upside down to set.

Chocolate Sauce
chocolate sauce recipe ann reardon
120millilitres (4.06 fluid ounces) or 1/2 cup cream (35% fat)
120g (4.23 ounces) chocolate, I used a mixture of milk and dark

Pour the cream over chocolate and microwave in 30 second bursts stirring each time until there are no lumps of chocolate and you have a smooth sauce.
white chocolate ball sphere dessert

And for the romantics out there, if you’d like to hide a ring inside the dessert then cut long strips of strawberry and position them in a circle so they cover the ring. This way the chocolate sauce will drop onto the strawberries, not the ring. As the chocolate base melts, it will open up and reveal the big surprise.

Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

35 Comments View Comments

  1. Rating: 5

    Do you think caramel sauce would go together as well?

  2. Rating: 5

    How long can the whole dessert ready made stay in the fridge for? I plan on making his for 14 people and would like it done in advance…

  3. Rating: 5

    Hi ann

  4. Rating: 5

    hi ann how can certain that i didnt over worked my armload?

    • Hi Shire, I’m not sure what you’re asking? Do you mean how do you know if you’ve over whipped the Chantilly cream? If you over whip it too ,much it may split and not look smooth anymore – a fine lumpy texture/mouthfeel instead of silky smooth.

  5. Rating: 4

    Hi ann….is there any substitue for the gulcose syrup other than corn syrup….basically can i skip glucose syrup…or is there any similar recipe for almond crunch….

    • Hi Sumaiya yes I made it this week without any glucose or tartaric acid. The reason they are in there is it helps stop it from crystlaizing. If you are careful to make sure you have no sugar crystals on the side of your pan and don’t overwork it when you pour it onto the nuts then you should be OK without it. ?

  6. Hi Ann,
    I was wondering whether I could use the chantilly cream with some strawberries as a filling for a cake. I does not have to be particularly stable but not melt completely. If it is not a good choice, do you have any ideas what I could use for a light, not too sweet vanilla filling, aside from just whipped cream?

    • Hi Meta, It all depends on how long the cake needs to sit before serving and what environment it will be in. The chantilly cream will be more stable than fresh cream. But a buttercream will be more stable again. Ann likes to mix a ganache and buttercream together to get a great flavour. A white chocolate ganache would be a winner in my book!

  7. hello,

    how do you put the two halfs together to make the ball?

    • Hi Sue, Ann demonstrates this at about 4m8s into the video. Use a warm baking tray to just briefly soften the rim of the chocolate sphere and join to the base hemisphere.

  8. What’s the total of time to make this?

    • Hi Jyudy, it will depend on your skill level but as a guide allow 3 hours which includes at least 2 hours of chilling.

  9. Hey Ann, I was wondering if you could substitute the white chocolate for milk chocolate.

    • Hi Jasher, Yes you could.

      • thank you so much

  10. I don’t understand, if I temper the chocolate and then spread it out to dry, do I then reheat it to use the chocolate to make the bombs?

    • Hi Alison, If you temper the chocolate you can then pour it straight into your molds.

  11. Hi Ann can you tell me how far in advance I can make the chocolate molds and should I keep them in the fridge? I want to make this for 8 people. I have a mold (8cm) like the one you used can I use this and do you have a tip for unmolding? I have only used it once with a 40% success rate of getting them out whole. Thank you Julie

    • Hi Julie, Depending on the weather where you live, tempered chocolate should keep quite well in an airtight container out of direct sunlight. Keeping them in the fridge works fine too. If you are having trouble unmolding them then you can try making your chocolate shells a little thicker or doing a double coat. You don’t want them too thick though of course and always make more than you need.

  12. Hi Ann, I am planning on make this for a school assignment. I was wondering where I can buy the reusable molds from? Thank you for taking the time to read this message.

    • Hi Emily, I have added a link to where you can get a mold to the recipe above.

      • Thank you Ann!!

  13. Rating: 4.5

    Hello! I’m planning on making this recipe for some friends, and I was wondering if you could tell us for how many serving this recipe makes.


    • Oops! I just read it a little more carefully! Sorry.

    • Hi Aidansten, The recipe make s6 dessert servings.

  14. Rating: 5

    hi ann it is really great recipe:)) i wish you continue with this creative ideas and recipes ,, i want to ask you that can i use the Chantilly cream for decorating a cake ?

    • Hi rama, you could use it for decorating but it needs to piped when chilled and kept chilled. You don’t usually chill cakes. That is why it is mainly used on desserts.

  15. Rating: 4.5

    Great recipe, Ann. This kind of reminds me of a dessert I have seen called Anna’s mess and I found it pretty interesting, can you teach us how to make that please??

  16. Hello.
    Can light corn syrup be substituted for the glucose syrup?
    Thank you.

    • Hi Ayah A, yes you can use it light corn syrup.

  17. Cos I am allergic to those non vegetarian gelling agents

  18. Or any gelling agent which is not vegetarian

  19. Hi ann could you tell me whether or not reusable moulding gel is vegetarian because I am allergic to gelatin and could you please tell me a few egg substitutes in your cakes and recipes thanks again bye

    • Hi nitai, the reusable moulding gel is a form of Rubber made from non-petroleum based materials, so it isn’t for eating and it is neither vegetarian or animal based. It is certified safe for food contact. As you have an allergy you will need to check with the manufacturer to minimize risk of a reaction.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>