Easter special today: my dad’s favourite dark chocolate shells 🙂 Why shells? Well, it’s not so much about the shells, but about the creamy ganache filling inside 😉 You can make this recipe any shape you like (although the bigger it gets, the more fragile).
Ingredients: (for 10 big shells)
- 200g of dark chocolate (70% cacao)
- 100ml of whole cream
- 200g of milk chocolate
- 20g of sugar
- 10g of vanilla sugar
- 1 pinch of salt
Preparation: 15 minutes
Refrigeration: 2h30 (total)
- In a saucepan, melt 200g of dark chocolate with a pinch of salt at low heat (you can also use the bain marie technique to be safer, just place the chocolate in a glass bowl in a saucepan with water).
- Paint silicone shells with the melted chocolate.
- Refrigerate for 30 minutes.
- In a saucepan, melt the milk chocolate with the sugar and the vanilla sugar.
- Add the whole cream once it has melted.
- Mix with a spatula until smooth and fill the shells to the top.
- Refrigerate for two hours.
- Pair the shells together and presse gently. Keep in a cool place before serving.