Tear and share dough balls with dark chocolate sauce

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

This recipe is great for creating a bit of slowcial interaction: let your guests or customers share a wreath or festoon-like band of scrumptious dough balls. They can each tear off their share, dip it into an intense dark chocolate sauce and enjoy the incredible taste sensation the two bring about together. Want to make this afternoon dessert a tad crunchier? Then add bake-stable chocolate chips to the dough before baking to give the dough balls a bit more bite. Absolutely delicious!

Recipe components

Callebaut® ingredients

Dough balls

IngredientsPreparation

Create a dough by combining all the ingredients and add in chocolate chips if desired. Allow the dough to rest under a cover for 1 hour. When ready, divide the dough into 15g portions and mould into balls. Place the dough balls on a tray in a circular pattern with a gap in between each dough ball. Prove the dough balls in a moist atmosphere to prevent skinning. Bake in an oven at approx. 230°C for 12-15 minutes.

Chocolate sauce

IngredientsPreparation

Place the dark chocolate and cream together in a plastic bowl and heat them in the microwave for 30 seconds. Stir and continue to heat at 10 second intervals until all the chocolate has melted.