Recipe: Chef Kerry's chocolate and raspberry sphere

Some desserts do more than satisfy a sweet tooth – they create a moment. A pause. An experience.

Chef Kerry's chocolate and raspberry sphere is one such dessert. Inspired by the balance of rich chocolate and vibrant seasonal fruit, it combines contrasting textures and temperatures to create something both playful and elegant.

A crisp golden exterior gives way to a warm, molten chocolate centre, complemented by fresh raspberry salad and cooling vanilla bean ice cream. The result is a dessert that feels indulgent yet beautifully balanced.

While it may look impressive on the plate, this recipe is surprisingly achievable at home and offers the perfect opportunity to bring a touch of Steenberg's Tryn Restaurant experience into your own kitchen.

Whether shared with family, prepared for guests, or enjoyed as a special treat, this dessert is designed to be savoured slowly.

Recipe: Steenberg chocolate and raspberry sphere 

4 servings

Prep time: 45-60 minutes

Ingredients

For the raspberry salad

• 200g raspberries
• 10g mint, chiffonade
• 20g icing sugar
• Zest and juice of ¼ orange

For the chocolate sphere

Fondant mix

• 45g 70% dark chocolate, melted
• 40g butter, melted
• 1 egg
• 1 egg yolk
• 40g sugar
• 30g cake flour

Crumb coating

• 100g panko breadcrumbs
• 100g flour
• 2 eggs, whisked

To serve

• Vanilla bean ice cream
• Oil for deep frying

Instructions

1. Prepare the raspberry salad

1. Combine the rapberries, mint, icing sugar, orange zest and juice in a bowl.
2. Gently mix and allow to macerate for a few minutes.

2. Make the chocolate centres

1. Whisk the egg, egg yolk and sugar until light and creamy.
2. Add the melted chocolate and butter and mix until combined.
3. Fold in the flour until smooth.
4. Pour into round moulds and freeze until firm.

3. Crumb the Spheres

1. Coat the frozen sphere in flour, then egg, then breadcrumbs.
2. Repeat the process for a second coating to create a double crumb layer.

4. Fry and serve

1. Heat oil to 180°C
2. Deep-fry the sphere until golden brown.
3. Serve immediately on the raspberry salad with a scoop of vanilla bean ice cream.

Chef's note

The secret to this dessert is contrast: crisp golden crumb, molten chocolate centre, tart raspberry salad and cold vanilla bean ice cream. Ensure the chocolate centres are fully frozen before frying to achieve the perfect result.