WEEKDAYS 1e|12c|p

Chocolate Baseball Extravaganza

The Chew
|
Servings: 6 - 8
|
easy
|
45 to 60 min

Talk about a home run!


  • Ingredients
  • step-by-step directions
Ingredients
Chocolate Baseball Extravaganza
  • 3/4 pound semi-sweet chocolate, finely chopped
  • 1/2 pound white chocolate, finely chopped
  • 1 baked 9-inch store-bought cake round
  • 2 cups caramel coated popcorn and peanuts
  • 3 pull and peel licorice
  • 1 balloon
Directions
  • Put half of the semi-sweet chocolate in a microwave-safe bowl and heat in 30 second intervals, stirring after each, until melted. Once almost completely melted, add the remaining chocolate and stir until smooth to temper the chocolate.
  • Using a blown-up balloon, dip the base of the balloon into the melted chocolate, coating evenly to create a half sphere. Let rest, chocolate side up on a bowl or glass and transfer to the refrigerator until set, about 15 minutes. Repeat the process a second time to create a thick chocolate layer and refrigerate for another 15 minutes until completely set.
  • Put half of the white chocolate in a microwave-safe bowl and heat in 30 second intervals, stirring after each, until melted. Once almost completely melted, add the remaining chocolate and stir until smooth to temper the chocolate.
  • Dip the semi-sweet chocolate balloon into the white chocolate to cover completely. Refrigerate 15 minutes until set. Reserve remaining chocolate.
  • Once set, pop the balloon and peel off any remaining latex pieces. Using the chocolate bowl as a guide cut the store-bought cake round to fit the bowl. Set aside the cake round until ready to use.
  • Fill the chocolate bowl with the caramel coated popcorn and peanuts. Top with the cake round and press down to make sure the chocolate bowl is flush with the cake. Trim excess cake if necessary.
  • Using the remaining white chocolate pipe the laces of the baseball and top with the pull and peel licorice.
  • Serve with a small baseball bat to break open the ball and hit this one out of the park!
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