I created this showstopping chocolate ball dessert for a family celebration of two milestone birthdays. It was designed to accommodate dietary needs, so the overall dessert is mostly dairy-free and can be adapted for gluten-free guests. I used a cherry clafoutis as a sturdy base to hold hollow chocolate spheres filled with coconut-cream ice cream. At the table I poured Grand Marnier over the spheres and lit them, melting the chocolate into a warm sauce and producing a dramatic cherries jubilee over a skillet crepe. It was a memorable finale and a great option for special occasions.
These chocolate domes are extremely versatile. Use a single half-sphere as a cup, or join two halves to form a hollow sphere. Fill them with hot chocolate mix to make a “hot chocolate bomb,” with candy or with frozen treats like ice cream. I enjoy adding ice cream inside the sphere and igniting it briefly with a flavored liqueur so the melting chocolate forms a warm sauce around the cold filling.
Tips for making this chocolate ball dessert
Prepare and assemble the chocolate spheres a day or two ahead whenever possible so the fillings freeze solid. Make one practice sphere to rehearse the lighting and serving steps before presenting the dessert to guests. If anything is unclear, ask in the comments.
Silicone molds
After testing several methods, silicone molds proved easiest: their smooth, flexible surface releases chocolate cleanly and results in smooth domes. I prefer an 8 cm (about 3.15″) mold for dessert-sized spheres—large enough to hold a scoop of ice cream.
Chocolate
Use semi-sweet or dark chocolate chips. You can layer semi-sweet and dark chocolate for visual contrast. Adding coconut oil keeps the melted chocolate viscous and easier to brush into molds. Melt chips in small batches, stirring until smooth to avoid scorching. Melting in a mason jar can be convenient for storage of any leftovers.
Alcohol
This dessert is not suitable for children because the spheres are ignited. Use a liqueur that is approximately 40% ABV (80 proof) for reliable ignition; higher-proof spirits are more flammable and riskier, while lower proofs may not light. Grand Marnier works well—its orange aroma remains as a pleasant flavor after most of the alcohol burns off. Choose a liqueur whose flavor you enjoy.
Warming the alcohol briefly in a microwave-safe container releases vapors and makes ignition easier. Handle warmed alcohol with extreme care.
Disposable gloves
Wear disposable gloves when unmolding the hardened chocolate, assembling spheres, and plating the dessert to avoid fingerprints on the finished chocolate surface.
Making the chocolate ball
Warm a dinner plate in a low oven or toaster oven for about 10 minutes. A gently heated plate helps melt and fuse the edges of chocolate domes when you join halves to make a full sphere.
Plating the chocolate balls
Prevent the spheres from rolling on the plate. A small slice of cake, a dollop of whipped cream, a puddle of chocolate sauce, or a ring of berries will anchor the ball and create a tidy presentation. Ice cream inside the sphere helps stabilize it, but additional support is still recommended.
Fire safety
Curved-lip container
Serve the burning dessert on a dish or tray with a curved lip to contain the liquid liqueur. A flat plate can allow alcohol to spill and create a hazard.
Non-flammable presentation area
Perform the flame display on a non-flammable surface such as a metal or stone tray and keep guests at a safe distance.
Metal dispenser
Pour the warmed, burning alcohol from a metal vessel—a stainless-steel gravy boat or a long-handled metal measuring cup works well. Avoid glass or plastic containers that could crack or melt.
Use a long-reach lighter rather than matches to ignite the alcohol safely. Keep a metal lid, baking soda, or a fire extinguisher on hand to smother unexpected flames.
If you try this showstopping dessert, share your experience in the comments. If you have any questions about doing this safely or want tips for adaptations (dietary or flavor), ask in the comments and I’ll be glad to help you make it your own.
AMAZING CHOCOLATE BALL
Equipment
- Silicone mold
Ingredients
- 300 grams chocolate chips
- 6 Tbsp coconut oil
Instructions
- Make the chocolate sauce in two batches—one batch for each layer.
- Add half the coconut oil to half the chocolate chips in a small microwave-safe jar or bowl.
- Gently melt in the microwave, watching through the window until the oil and chocolate are melted (about 50 seconds depending on your microwave).
- Stir until smooth. If too thick, add a little more coconut oil. The consistency should be thick but workable.
- Brush the chocolate into the silicone molds to form an even layer.
- Freeze for 10 minutes, then repeat the process for a second layer for strength.
Video
Notes
This dessert is rich and decadent, especially with ice cream inside the sphere. One chocolate ball is often generous enough for two people to share.
Nutrition
Tried this recipe?
Let me know how it turned out or ask any questions in the comments.