Food & Cooking Recipes Dinner Recipes White-Chocolate Spheres Filled with Chocolate Mousse 2.7 (33) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 This one-of-a-kind dessert recipe from chef Eric Snow of The Oak Room is the perfect sweet treat for Valentine's Day. Ingredients 1 pound white chocolate, chopped 1 tablespoon red cocoa butter, melted and cooled to room temperature 1 tablespoon white cocoa butter, melted and cooled to room temperature Eric Snow's Chocolate Mousse 8 Poached Quince Balls 12 heart-shaped Cocoa Nib Tuiles Directions Place 2/3 of the chocolate in a large heatproof bowl. Bring a saucepan with 1 to 2 inches of water to a simmer; turn off. Set bowl of chocolate over saucepan; melt. Stir gently with a rubber spatula until it reaches 118 degrees on an instant-read thermometer. Remove bowl from saucepan; add remaining 1/3 chocolate to melted chocolate. Stir with a rubber spatula until melted chocolate cools to 84 degrees; remove unmelted pieces. Place bowl over pan; stir until thermometer reaches 88 degrees to 90 degrees. Using a very small pastry brush, brush a streak of red cocoa butter on each half of four 2-part 2 1/2-inch sphere-shaped molds. Repeat process with white cocoa butter. Using a larger pastry brush, brush entire mold with chocolate. Transfer mold to freezer until chocolate is firm, 3 to 5 minutes. Carefully remove chocolate from molds, and place the bottom half of each mold onto a plate. Fill a disposable pastry bag with mousse; cut tip off bag. Pipe mousse into the bottom half of each chocolate mold. Add 2 quince balls to mold and top with a tuile. Working with one chocolate mold at a time, hold the top half of the mold, bottom side down, over a warm surface to soften slightly, about 10 seconds. Top bottom half of chocolate molds with top halves. Pipe two small dots of mousse on the top of each mold; attach a heart tuile to each. Heat poaching liquid from quince and drizzle over chocolate molds; serve immediately. Rate it Print