By @indulgethyself

Edited by Homegrown Market

 Ingredients:

For Chocolate Sphere

• 100g melted ruby or pink chocolate
• For cake:
• TPT icing (1/2 cup icing sugar+1/2 cup almond flour)
• 2 1/2 tbsp icing sugar
• 1/2 tbsp vanilla powder
• 1/2 tbsp yeast
• 1 tbsp flour
• 1 tbsp cocoa powder
• 1/4 cup egg whites
• 1 1/2 tbsp butter
• 1 1/2 tbsp peanut oil

For Mousse

• 1/2 cup cream
• 1/2 cup dried sour cherries, chopped
• 2 tbsp sour cherry syrup (1/4 cup sour cherry,1 tbsp agave syrup, 2 tbsp water)

 Instructions: 

1. To make the sphere molds, brush 3 layers of melted pink chocolate on each mold and freeze overnight.
2. To make the mousse, whip the cream to a stiff peak then fold in the cherry syrup and chopped cherries. Pour into the mold, add desired chopped nuts and place in freezer.
3. To make the cake, mix in a food processor the tpt almond mix,icing sugar, vanilla powder and slowly add in the egg whites. Sift 2 times the dry ingredients and add them to the mixture. Finally stir in melted butter and oil. Spread the cake batter on a flat pan to a 1 inch thickness. Bake at 200c for 12 minutes. Allow cake to cool down.
4. To assemble use a cookie cutter the same size as the circumference of the base of the sphere mold to cut the cake.
5. Place the cake on the place, place a dollop melted chocolate in the middle of the cake(to hold the sphere in place).Remove the chocolate molds from the freezer and out of the mold slowly and place over cake.
6. If desired decorate the top of the sphere with sauce and desiccated coconuts.

Serve & Indulge!