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Pink Chocolate

Pink Chocolate and Berries


If you want to impress at your next dinner party, try your hand at this pretty-as-a-picture pink dessert, complete with edible bowl!

  • Difficulty:

  • Prep Time : 3:0 hours |
  • Cook Time : 2:0 hours
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Chocolate Bowl

Makes: 5 bowls | Time: 10 mins

2 C (500 ml) chopped white chocolate
1 drop pink food colouring
5 balloons (small)

Raspberry Macarons with White Choc Ganache

Yields 20 halves (10 macarons) | Time: 1 hour


⅓ C (80 ml) finely ground almonds
⅓ C (80 ml) icing sugar
⅓ C (80 ml) sugar
1 Tbsp (15 ml) water
2 egg whites

White Chocolate Ganache Filling

Time: 20 mins

3 Tbsp (45 ml) cream
2 drops raspberry essence
¼ C (60 ml) good quality white chocolate

Meringue Wafers

Time: 1 hour

2 Tbsp (30 ml) sugar
2 egg whites

Forest Berry Tea Turkish Delight

Time: 1 hour

1 gelatine leaf
10 g forest berry leaf tea (any berry herbal tea will work)
4 tsp boiled water
1 Tbsp (15 ml) cornflour
4 tsp rose water
½ C (125 ml) castor sugar


2 Tbsp (30 ml) cornflour
2 Tbsp (30 ml) icing sugar

Strawberry Cheesecake Spheres

Time: 1 hour

¾ C (180 ml) full fat cream cheese, softened
zest of 1 lemon
1 vanilla pod
⅓ C strawberry juice (1 cup of fresh strawberries, blended into a purée)
1 tin condensed milk
¾ C (180 ml) good quality white chocolate
¼ C (60 ml) desiccated coconut
1 drop pink food colouring

5 round balloons
5 skewers

Blueberry Coulis

Time: 15 min

½ C (125 ml) sugar
3 tsp (15 ml) water
½ C (125 ml) fresh blueberries
1 vanilla pod

Strawberry Marshmallow Cubes

Time: 1 hour

12 gelatine leaves
¼ C (60 ml) sugar
3 Tbsp (45 ml) water
1 tsp (5 ml) strawberry essence
1 drop red food colouring

For Decoration

edible flowers (optional)

Chocolate Bowl

Melt the chocolate in a bowl, either over a pot of boiling water or in the microwave. Once melted, add the food colouring to achieve your desired pink colour.

Blow up the balloons to the desired size of your bowl. Gently dip the round side of the balloon into the melted chocolate, go in as far as you need to in order to create a bowl shape. Place onto silicon paper to dry but don’t push down. You want the chocolate to run down to form a foot so the bowl doesn’t roll around.

Once it has formed a foot, place into the fridge to set. Once set, pop the balloons to create the bowl. 


Preheat the oven to 120 ºC.

Line a baking tray with a silicon mat or silicon paper.

Sieve the icing sugar and ground almonds into a large mixing bowl. Throw any lumps left behind away. Mix the two together.

In a separate clean bowl whisk the egg whites and salt until they form soft peaks. Add the castor sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out – go on, we dare you!)

Gently stir in the icing sugar and almond mix. The mixture will lose some air and become quite loose, don’t worry, this is the way it should be.

Fill a piping bag (with a 1 cm nozzle) with the macaron mixture.

Pipe 20 small blobs, about the size of a R2 coin, onto the sheet remembering to leave a big enough gap in-between as they will spread.

Gently tap the baking tray a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes – the surface of the macaron will become smooth and shiny.

Bake the macarons in the preheated oven for 7 to 8 minutes, then open the door to release any steam and close the oven door and cook for a further 7 to 8 minutes.

The macarons are cooked when they feel firm and are slightly risen.

Take them out the oven and cool completely. When cool, fill with the white chocolate ganache filling.

White Chocolate Ganache Filling

Scald the cream with the essence and pour over the chocolate; stir with a spoon (don’t whisk). Stir until all of the chocolate has dissolved, place cling wrap on top of the ganache to stop it from forming a skin.

Meringue Wafers

Boil the sugar and water in a pot until it reaches 112 ºC (this is known as soft ball stage). Whisk the egg whites and while whisking, slowly add the sugar to make an Italian meringue.

Once well combined, spread as thinly as you can get it onto a silicone baking mat and bake at 80 ºC for 2 hours or until dried and crispy.

Forest Berry Tea Turkish Delight

Bloom the gelatine in cold water.

Use the boiled water to steep the berry tea leaves, leave for 20 minutes. Strain the tea leaves through a fine sieve.

Remove the gelatine from the cold water and add to the strain tea and mix to combine.

Add the sugar and the tea to a saucepan and allow the sugar to dissolve. Mix the cornflour and the rose water together make a slurry. Add this mix to the sugar and cook out the cornflour completely, ± 15 minutes.

Take the mix off the heat and pour into a lined baking tray and set overnight.

Dust the top the cornflour and icing sugar mix.

Cut into 3 mm by 3 mm portions and then roll in the dust mix.

Strawberry Cheesecake Spheres

Beat the cream cheese until smooth and creamy.

Add the lemon zest; then scrape the seed out of the vanilla pod and add the seeds to the scream cheese and beat well. Gradually add the condensed milk and strawberry juice and continue to beat until the mixture is smooth.

Place into a piping bag. Carefully pipe into the balloon until it is about the size of a golf ball. Tie the balloon and freeze.

Once frozen, remove from the freezer and cut off the balloon, skewer the sphere and place back into the freezer.

Melt the chocolate in a double boiler or in the microwave. Add the vegetable oil and the food colouring.

Once melted, dip the cheesecake ball into the chocolate and let the excess drip off, then quickly roll into the coconut before it sets.

Leave in fridge to set and take out about 15-20 minutes before serving.

Blueberry Coulis

Boil the water and sugar together in a saucepan, add the blueberries and cook the berries until soft. Take off the heat. Blend and then strain through a fine sieve. Wrap and refrigerate.

Strawberry Marshmallow Cubes

Spray and line a rectangular baking tray.

Bloom the gelatine leaves in water.

Bring the sugar and water to a boil in a saucepan.

Squeeze out the excess water from the gelatine and place into the mixing bowl of stand mixer.

Remove the syrup from heat; wait for bubbles to dissipate and then pour the sugar mix over the gelatine. Mix on a low speed to melt the gelatine and then switch it to speed 3.

Add the essence. Once the mixture starts to go white add the colouring.

The mixture will start to form ribbons and thicken, stop mixing while it is still runny. Pour into the lined and sprayed tin and cover with sprayed silicon paper and allow to set.

Once set, cut into small, dainty cubes.

To Assemble

To assemble your pink masterpiece, start by placing your pink chocolate bowls on serving plates.

Fill the bowls with your ingredients, starting with the cheesecake sphere. Add cubes of Turkish delight, marshmallows and a macaron.

Pipe dots of berry coulis and decorate with meringue shards. You could even crumble few to give you a white snow effect.

Decorate with edible flowers if preferred.