Chocolate sphere with raspberry coulis and vanilla ice cream

Makes 2 pieces. Time: 0h40m. Difficulty: Easy.

1. Melt 150 g chocolate in a water bath (this is done by bringing water to a boil in a vessel, over which you place another metal vessel, without the water touching its bottom).
2. When it melts, add the remaining 50 g, cut very finely, and stir (this will temper the chocolate and make the fat molecules more stable - so the spheres will be more stable).
3. Pour the chocolate into a silicone mold with half-spheres and leave to set in the fridge for 20 - 30 min.
4. Put the raspberries in a saucepan together with 50 g sugar to boil.
5. Meanwhile put the sugar in a heated pan with a little water. When a thick sugar syrup forms, add half the butter and the cream. Stir until a thick caramel sauce forms.
6. At the same time puree the raspberry mixture and strain it through a fine sieve and cheesecloth to remove the seeds.
7. Return the raspberry coulis to the stove, add the balsamic vinegar and leave to reduce for another 5 min, then put it in the fridge to cool.
8. Crush the biscuits and pour over them 50 g melted butter and 30 g brown sugar.
9. On a plate place a little of the biscuit mixture and one sphere, touching its bottom to a hot pan for 1 second so it can attach more easily to the plate.
10. Put a spoon of ice cream in the sphere and a little of the raspberry coulis.
11. Place another half-sphere on top, having first warmed its rim, so they can stick to each other and form a ball.
12. Put the resulting chocolate spheres in the freezer for 10 min to set.
13. When serving, drizzle the sphere with the hot caramel sauce. The chocolate will melt and an opening will form.