Chocolate Shells


  • 300 g (10½ oz) dark chocolate, broken into pieces


You will need 9 ml (¼ fl oz) spherical chocolate shell moulds here. Heat the chocolate to 34°C (93°F) over a double boiler (or put the chocolate in a heatproof bowl and place it over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water). Hold the chocolate at that temperature for 30 minutes, stirring every 10 minutes. Pour into the moulds and leave to set in the fridge until ready to serve.