Chocolate Heads

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Prepare shells as for Meringue Chantilly.
  2. Sandwich two shells together with chocolate buttercream.
  3. Refrigerate shells until firm.
  4. Spread each meringue sandwich with more chocolate buttercream so it is completely covered.
  5. Roll in grated chocolate or chocolate sprinkles.
  6. </