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Cooking Time

Preparation Time :5 Min

Cook Time : 3 Min

Total Time : 8 Min


Serves : 12
  • 100 gram white chocolate

  • 1/4 cup chocolate ganache

  • 1 chocolate mould


  • Melt the chocolates and shortening in a heatproof bowl, placed over a saucepan of simmering water.
  • 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.
  • Then place the pan in the refrigerator for about 10 minutes or until the chocolate has set.
  • Put your chocolate ganache into a piping bag and make a small hole in the bottom.
  • 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.
  • pipe chocolate carefully over the top of chocolate ganache you want the chocolate to come above the top edge of the mould.
  • Once all of the chocolates are covered, use a sharp knife to scrape off any excess chocolate.
  • Put the chocolates into the fridge for at least half an hour to set. Once the chocolate has completely set, turn the mould