Wow factor chocolate dessert to impressed your guests and yourself.
Melt the white chocolate in a bowl over a pan of simmering water (bain marie). In a plastic sphere mold of 10/12cm diameter pour a spoon of the melted chocolate, close the sphere and move it or shake it making sure the whole surface of the sphere is covered in chocolate. Transfer it to the fridge until set.
Once settled, remove the chocolate sphere from the mold, warm the leftover white chocolate up, with circular movements introduce the bottom part of your sphere into the warm chocolate, allowing to create a flat base. Refrigerate it until needed.
Preheat the oven to 170'C.
Melt the butter and the chocolate in a bowl over a pan of simmering water (bain marie).
Whisk the eggs and the sugar together. Once doubled in volume, gently fold in the chocolate, the flour and the pecan nuts.
Butter the silicone molds and dust it with flour. Pour the mixture into the molds and cook in the oven for 10-12 minutes. Do not overcook the brownie as the center should be gooey!
Remove from the moulds and serve when cool.
In a pan bring the milk to the boil, add the dark chocolate all at once, leave it to rest for a couple a minutes before stirring.
In a flying saucer or pasta bowl place your brownie with some raspberries on top and the mint leaves,
cover the brownie with the chocolate sphere and, with a cross movement, pour the hot chocolate sauce over, trying to get 8 equals parts .
«You can use white and dark chocolate for your sphere to create a marble effect .»