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
