CHOCOLATE & SPECULOOS CHRISTMAS BALL ORNAMENTS
EDIBLE CHRISTMAS ORNAMENTS … t’is the season, after all.
A quiet celebration of winter’s most comforting flavors, these super easy to make delicate chocolate ornaments are filled with spiced cookie butter and finished with a soft golden luster dust shimmer. Each one is molded and crafted to resemble a classic ornament that’s glossy on the outside while richly spiced and creamy within. Though they can’t be hung on a tree, they truly elevate every holiday table or serve as awesome holiday cake toppers.
PS. Love that they can last for 2-3 weeks outside of the fridge! Make them ahead!
CHOCOLATE & SPECULOOS CHRISTMAS BALL ORNAMENTS
Yield: 3 Ornaments
Prep time: 30 MinCook time: 4 MinInactive time: 30 MinTotal time: 1 H & 4 M
Ingredients
FOR THE CHOCOLATE SHELLS
FOR THE FILLING
FOR THE DECORATIVE DETAILS
KITCHEN TOOLS
Instructions
TO MAKE THE CHOCOLATE SHELL
- In a microwave-safe bowl, melt the milk chocolate in the microwave in 30 second intervals mixing between each one until smooth and glossy.
- Using a pastry brush, coat the inside of the large mold cavities with a thin layer of chocolate. Chill for 10 minutes, then repeat for a second layer to ensure sturdiness. Chill for another 10–15 minutes, then gently unmold them and set them on a plate.
TO MAKE THE FILLING
- In a medium mixing bowl, mix the cookie butter, powdered sugar, nutmeg, cinnamon, vanilla, and salt until the mixture is smooth and thick, resembling truffle filling.
- Still in the bowl, divide the filling into 3 equal portions. Set aside.
TO FILL & SEAL THE ORNAMENTS
- Warm the rim of an empty shell half by pressing it against a warm plate for 1–2 seconds and gently swirling it in circles (this will remove any rough edges as well).
- Scoop a portion of the filling into the chocolate shell you just finessed, leaving about one-eighth inch of headspace.
- Warm the rim of another shell half and then press the filled and empty halves together to seal into a complete sphere. Let them stand until set.
CREATE THE TOPPERS
- Melt your white chocolate the same way you did the milk chocolate earlier.
- Spoon about 1/2 teaspoon of melted white chocolate into 3 of your smallest half sphere molds. Chill for 10 minutes, then carefully unmold.
- Using a pastry brush, dust them with edible luster for a festive metallic finish.
- Add a small dab of melted chocolate to the underside of each topper.Press a topper onto the ornament.
- Use a dab of chocolate to connect the ends of your ribbons together into 3 individual loops. Use another dab of chocolate as glue to adhere them to the top of your ornaments.
FOR THE GOLD FINISH
- Using a clean dry pastry brush, lightly dust the finished ornaments with edible gold luster dust.
Notes
- Keep ornaments in a cool, dry place (below 70°F) for up to 2–3 weeks.
- Avoid refrigeration to maintain their glossy sheen.
