Chocolate Shells with Flavoured Cream
by Tarla Dalal

24 Jan 2014

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Chocolate shells with flavoured cream is a scrumptious recipe where delicately moulded chocolate shells are filled with flavoured rich creams.

Chocolate Shells with Flavoured Cream recipe - How to make Chocolate Shells with Flavoured Cream

Method

Main procedure

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.

Nutrient values per serving