Preparation time is 35minutes
Total time is 35minutes
Serve is for 1 people
Difficulty level: 2 out of 4
2 Ingredients
Number of servings
1
- 300grams good-quality dark chocolate, broken into pieces
- 400grams ganache, at room temperature
Description
Filled chocolates are usually the realm of the professional chocolatier, but the chocolate enthusiast can easily master the basics at home. A filled chocolate is simply a chocolate shell filled with a delicious filling.
Method
Step 1 of 7
Temper 250g of the chocolate. Use a ladle to completely fill each of the cavities in the mold with the tempered chocolate. Tap the mold firmly on the work surface to remove any air bubbles.
Step 2 of 7
Use a palette knife to scrape away excess chocolate from the top of the mold. Work quickly to avoid the chocolate setting in the mold.
Step 3 of 7
Invert the mold to allow the chocolate to flow back into the bowl, leaving a thin layer of chocolate lining each cavity. Scrape any excess chocolate from the top of the mold using the palette knife. Tap the mold firmly on the work surface to even out the level of the chocolate.
Step 4 of 7
Give the chocolate a minute or two to set, then turn the mold upside-down onto a baking tray lined with greaseproof paper. Refrigerate the mold for 20 minutes, until the chocolate is completely set.
Step 5 of 7
Snip a small hole in the pointed end of one of the piping bags and place the nozzle into the end. Spoon ganache into the bag, pushing it to the pointed end, and twisting the top of the bag closed. Carefully pipe ganache into each cavity, to about 3mm from the top of the mold.
Step 6 of 7
Return the mold to the fridge for 20 minutes to allow the fillings to firm up. Meanwhile, temper the remaining chocolate and use it to fill the second piping bag. Remove the chocolates from the fridge, and top each one with a thin layer of tempered chocolate. Tap the mold firmly on the work surface, and return to the fridge for 20 minutes to set.
Step 7 of 7
Once set, turn the chocolates out onto a baking sheet lined with greaseproof paper. The chocolates should fall out cleanly. If any remain, gently tap the mould to dislodge them. You can store the chocolates in an airtight container in a cool, dark place for up to 7 days.
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