Dark chocolate shells **

Dark chocolate shells **
Dark chocolate shells **

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)


  1. 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).
  2. Paint silicone shells with the melted chocolate.
  3. Refrigerate for 30 minutes.
  4. In a saucepan, melt the milk chocolate with the sugar and the vanilla sugar.
  5. Add the whole cream once it has melted.
  6. Mix with a spatula until smooth and fill the shells to the top.
  7. Refrigerate for two hours.
  8. Pair the shells together and presse gently. Keep in a cool place before serving.


Dark chocolate shells **

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