Chocolate Shells with Flavoured Cream
by Tarla Dalal
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Chocolate shells with flavoured cream is a scrumptious recipe where delicately moulded chocolate shells are filled with flavoured rich creams.
- Place a bowl filled with chocolate on top of a double boiler. Once the chocolate starts melting, stir till it resembles a smooth sauce.
- Remove and pour on to a clean, dry marble surface or your kitchen platform.
- Cool the chocolate to room temperature [approx. 26°c (80°f)] using a pallet knife, so that no lumps remain.
- To test the temperature of the chocolate, touch it with the back of your finger. It should neither be hot nor cold to touch.
- Fill the depressions in the chocolate mould with melted chocolate, using a tablespoon. Tap gently on the kitchen platform so that no air gaps remain.
- Overturn the mould and tap it lightly so that all the excess chocolate gets poured out and thin chocolate shells are formed.
- Clean the upper surface of the chocolate mould using a palette knife or dough cutter across the upper surface. Refrigerate the shells for about 20 minutes.
- Upturn the mould and tap lightly to unmould the chocolates. Repeat using the white chocolate to make 15 white chocolate shells. Refrigerate till required.
- Mix half the cream with instant coffee mixture to make the coffee cream filing. Keep aside.
- Melt the leftover dark chocolate in a double boiler, cool and mix with the remaining whipped cream to make the chocolate cream filling. Keep aside.
- Fill the coffee cream in a piping bag fitted with a no. 5 star nozzle by placing it on an empty glass.
- Pipe the coffee cream into 15 shells. Repeat for the chocolate cream and the remaining shells.
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