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Cooking Time

Preparation Time : 5

Cook Time : 3

Total Time : 8


Serves 12

  • 100 gram white chocolate

  • 1/4 cup chocolate ganache

  • 1 chocolate mould


  • 01

    Melt the chocolates and shortening in a heatproof bowl, placed over a saucepan of simmering water.

  • 02

    Spoon or pipe, a tsp of the melted chocolate put into each section of mould. Tap the pan gently on the counter to smooth out the chocolate.

  • 03

    Then place the pan in the refrigerator for about 10 minutes or until the chocolate has set.

  • 04

    Put your chocolate ganache into a piping bag and make a small hole in the bottom.

  • 05

    Carefully pipe about ½ tsp of chocolate ganache into each chocolate. You want to leave a gap of about 2mm at the top of each one for adding the chocolate base.

  • 06

    pipe chocolate carefully over the top of chocolate ganache you want the chocolate to come above the top edge of the mould.

  • 07

    Once all of the chocolates are covered, use a sharp knife to scrape off any excess chocolate.

  • 08

    Put the chocolates into the fridge for at least half an hour to set. Once the chocolate has completely set, turn the mould



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