Ball with Hot Chocolate and Red Fruits

Preparation

For sablèe biscuits:

• Crumble the flour with the cold butter cut into pieces, cocoa and sugar, mix well in a food mixer or crumble with the fingertips until the mixture resembles fine breadcrumbs.
• Add three egg yolks ad melted dark chocolate.  Mix until you obtain a uniform mixture.
• Transfer the mixture onto clear shrink wrap and elongate it so that it forms a “salame” 4-5 cm in diameter. Wrap up well in the shrink wrap, close the two ends and allow to rest in the fridge for a few hours.
• Then switch on the oven to 180°C, prepare 2 trays, then cut the “salame” to obtain 1,5 cm-thick disks. Place them in the trays with enough space between them and bake for 15 minutes (ventilated oven).
• These quantities will allow you to make about 30 biscuits, we need 4 for our recipe, but it will be a pleasure to eat the remaining biscuits.

For the cheesecake cream:

• Add the cream cheese and mix with icing sugar, add the cranberries and mix all with a plunge food mixer, spoon into a piping bag and place in the fridge.

For the white chocolate ball:

• Melt the chocolate in the microwave, do not heat it up too much, so heat 10 seconds at a time, removing the bowl with the chocolate and mix, then heat up again for another 10 seconds.  Proceed for 4-5 times until the chocolate has melted and reaches 40°C
• Allow the chocolate to cool a little and when it reaches 34°C add the cocoa butter.
• Pour the chocolate into semi-circle moulds of 7 cm and wait 20 minutes until they are cold and can detach. If the chocolate is properly cold they will come off easily.
• Now warm up a pan and warm up the edges of the two semi-circles, join the two  edges together to form a ball.
• Using the same pan melt the bottom of the ball to obtain a hole about 3 cm in diameter. Put to one side.

For hot chocolate:

• Bring the milk to the boil, add 2 tablespoons Cioccodelizia Classica Babbi and mix well until the mixture is smooth.
• Continue cooking until it thickens, it must resemble a sauce more than a liquid chocolate, so allow to thicken well.

For the composition:

• Place a ball of cheesecake cream in the centre of the plate and place the chocolate sable on top.
• Use the piping bag to pipe a twirl of cream on top and finish with a few red fruits.
• Decorate with cream and fruits on the sides of the biscuit.
• Place the white chocolate ball on top of the biscuit and serve.
• At the end, when ready to taste the dessert, pour the hot chocolate over the ball to melt it revealing the fruit inside.