To prepare the products. Persimmon thoroughly wash, dry. Chocolate to break into pieces. Optionally, you can take 2 kinds of chocolate - black and white.

Chocolate melt in a water bath or in the microwave. While chocolate is heating prepare the chocolate molds. In order to prepare a balloons shape will need balls. Ordinary inflatable balloon need to inflate to the correct size. In the original version they the size of a bowling ball, but as we prepare a homemade version can be made much smaller. Inflated and well tied balls must be washed thoroughly with soap and water, rinse and dry. Then lightly brush them with vegetable or melted butter (ideally cocoa butter) and send the balls into the refrigerator. * I drown the chocolate in the microwave at a power of 180W, checking and stirring every 60 seconds. Usually 2-4 minutes is enough to it is well heated and melt, and the remaining aristophane pieces you just need to premeate with the bulk and they will melt in warm ground.

Balls, remove from refrigerator and dip in chocolate. With a silicone brush or a spoon to cover the balls with chocolate 2/3 in several layers. The balls are covered with chocolate to put on the parchment. After each layer to send the balls into the refrigerator to harden chocolate. For beauty you can alternate layers of white and dark chocolate to create patterns.

While chocolate mold freeze persimmons cut into large pieces and send in the freezer.

Now you can prepare the cranberry mousse. For the simplest option will need a good jam, such as Mahe, water and semolina. Dilute 5 tablespoons of jam in a glass of water and put on fire. Bring almost to a boil.

Pour in almost boiling water to the semolina in a thin stream and cook according to the principle of cooking the semolina stirring constantly, about 5 minutes.

In the end it should be dense fruit semolina pink. Now it needs cooling.

While the porridge is cooled back to the balls. Balls, with well-applied layers of frozen chocolate, remove from refrigerator and pierce it with a needle or cut. Blowing, the balls will move away from the chocolate walls, leaving a smooth round hollow chocolate shapes. Getting rid of the balls, send the form back in the fridge.

Cooled by this time the porridge vigorously whisk for 5 minutes. During this time it will be filled with oxygen, will noticeably be brighter and will eventually become the desired mousse. After that, submit it to the freezer.

At this time, from the freezer to get frozen persimmon and grind into smooth puree using a blender.

Otmorozitsya mousse to get that out of the freezer and again lightly beat.

Now get the chocolate form balls and fill them with ice cream, persimmon.

On top of adding cranberry mousse filled and sent the forms to the fridge.

But now is the time to be creative. Take the biggest bowl in the house and draw on it lines of different jams. In the original, this dessert is done directly on the countertop. It created a variety of abstract lines, drops and patterns of jams, syrups, toppings, syrup and honey. The picture is complemented by pastry topping, berries, flowers, mint leaves or other suitable foliage. We do the home option, and then colored and natural jams "Mahe" to help us.

In the center of the resulting abstraction set is filled with ice cream ball or balls (depending on number of attendees) and...

... And then going on the most important and impressive part of the show. Mounted ball chef or waiter with gloves on picks up, raises up 30 centimeters from the table and abruptly throws on the table. Chocolate bowl breaks, chocolate breaks into pieces, scatters its contents on the countertop or on a plate, forming new patterns and mingling in a chaotic manner with previously deposited jams and toppings creates a new blending of the claimed tastes.

In this photo there is one ball and the other already broken. And here I want to appeal to all our "powerencoder" is remarkable not only for cooks, but also photographers. To my deepest regret, I can't tell in the pictures the effect, the beauty of each drop line, each scattered piece of chocolate and the aesthetics of this dish as a whole. Dear cooks and honored photographers on this site! If you are interested in this dessert, if you like to experiment, and if you like spectacular flow, don't deny us the pleasure to enjoy not only the taste, but also aesthetics, believe me, it's worth it! * (Below I have listed the sources on which you can navigate, as ideally it should look)