Caramel-pretzel Sphere Recipe

Mold spheres

Clean 3–4 silicone hemisphere molds (approx. 3.5–4 inch diameter combined). Melt 8 oz white chocolate with 1 tbsp coconut oil in a microwave in 20–30 second bursts stirring between, or use a double boiler. Heat until fully melted and smooth, target temperature about 105°F (40°C). If using tempering, allow to cool to 82–84°F then gently reheat to 88–90°F. Spoon or brush a thin, even coat into each hemisphere mold, tilting to fully coat surfaces. Place molds upside down on parchment and refrigerate 5–8 minutes until set. Repeat with a second coat to build shells about 2–3 mm thick. Chill fully until firm (about 20 minutes).

Assemble spheres with ice cream

Remove half-spheres from molds. Fill one half-sphere with a scoop of frozen caramel-pretzel ice cream (about 3/4 cup), press in a sprinkle of crushed pretzels (about 1 tbsp) and a drizzle (1–2 tsp) of cooled caramel sauce. Wipe rim of each filled half to ensure a clean edge. Warm a metal baking sheet briefly in a 300°F oven (or use a warmed spoon or blowtorch) and press the rim of the empty hemisphere onto the warmed metal to slightly melt edge, then quickly press onto filled half to seal. Return sealed spheres to freezer to firm for at least 30 minutes.

Table-side melt

When serving, place sphere on a shallow plate over a bed of cookie crumble. Pour warm caramel sauce (about 1/4 cup) over the sphere at the table to melt and reveal ice cream. Garnish with pretzel pieces and a slice of chocolate mousse bar.

Make custard base

In a medium saucepan, heat milk and cream with 3 tbs sugar until just steaming (do not boil). Whisk egg yolks and remaining pinch of sugar in a bowl until pale. Temper the yolks by slowly whisking 1/3 of the hot milk mixture into the yolks, then pour yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until mixture coats the back of the spoon (170–175°F). Remove from heat and stir in 3 tbs cooled caramel sauce, vanilla extract, and 1 tsp salt.

Chill and churn

Strain custard through a fine mesh sieve into a bowl. Cool to room temperature, then refrigerate until thoroughly chilled (at least 4 hours or overnight). Churn in an ice cream machine according to manufacturer instructions until soft set. In the last minute of churning fold in 1 cup coarse crushed pretzels. Transfer to a container and freeze until firm (4 hours).

Prepare caramel

In a heavy-bottomed saucepan over medium heat, pour 1 cup granulated sugar. Swirl pan gently (do not stir vigorously) until sugar melts and turns an amber color. Once amber, add 6 tbs cold butter in pieces and whisk until melted and combined (mixture will bubble). Remove from heat and slowly whisk in 1 cup warm heavy cream (caution: steam and bubbling). Stir until smooth. Add 1 tsp sea salt and 1 tsp vanilla. Let cool to room temperature for use in ice cream and keep a warmed portion for service. Store cooled caramel in refrigerator up to 2 weeks; rewarm gently before serving.

Make chocolate base

Chop 6 oz bittersweet chocolate and place in a heatproof bowl. Heat 3 tbsp cream until steaming and pour over chocolate. Let sit 1 minute, then stir to make a glossy ganache. Stir in 1 tbsp soft butter and 1/4 tsp salt. Cool to room temperature until thick but still pipeable.

Fold meringue and set

Whip egg whites with 1 tbsp granulated sugar to soft peaks, then fold gently into the cooled ganache to create a light mousse. Spoon or pipe the mousse into a small rectangular mold or ring (to make bars) and chill until set, at least 2 hours. Unmold and trim into 4 bars for plating.

Prepare crumble

Place 1.5 cups butter cookies or shortbread in a food processor with 1 tbsp brown sugar and 2 tbsp melted butter. Pulse to coarse crumbs (not paste). Taste and sprinkle 1 tsp sea salt flakes, pulsing briefly to combine. Spread on a tray to cool and slightly crisp.

Plate and finish

On each plate, spread a bed of cookie crumble. Place frozen white chocolate sphere on top. Add one chocolate mousse bar slice beside the sphere. For service, warm about 1/4 cup caramel sauce per plate to pour warm. At table or just before serving, pour warm caramel over the sphere so the chocolate melts open revealing the ice cream. Garnish with extra pretzel pieces and a light dusting of cookie crumble around the plate.