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Chocolate Shells with Passion Fruit Cream

Use Flexible Mould - 6794

Makes 9

110g ( 4 oz ) plain chocolate
1 tsp vegetable oil.

Filling

150ml ( Ľ pt ) double cream
50ml ( 2 fl oz) natural yogurt
2 passion fruit

Mint leaves

Break the chocolate into pieces and put into a small bowl with the oil.

Melt the chocolate over a pan of simmering water.

Stand the mould on a baking tray.

Using a brush paint a layer of chocolate over the cups. Leave to dry. (Leave the remaining chocolate in the bowl over the pan of water).

Paint on a second layer of chocolate making sure you paint up to the tops evenly. Leave to dry.

Repeat the process until all the chocolate is used up – (approx 5 layers)

Filling

Pour the cream into a bowl. Whisk until cream forms soft peaks. Fold in the yogurt.

Cut the passion fruit in half and scoop out the seeds. Stir the seeds into the cream mixture.

To assemble

Carefully peel the chocolate shells from the mould and stand them on a large plate.

Spoon the passion fruit cream into the shells.

Decorate each with a mint leaf.

Variations

Use white chocolate instead of dark chocolate to make the shells.

Vary the filling by adding fruits or flavouring of your choice e.g. Raspberries, wild strawberries, grated orange zest and a little orange oil etc.

Related Products:

Flexible Silicone 9 Cup Madeleine Mould

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