Chocolate shells

Appears in

The Chocolate Lover's Cookbook

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

  • About

Chocolate shells cover small, well scrubbed scallop shells as smoothly as possible with cling film. Melt 40 g (1½ oz) chocolate per shell and brush an even layer over them. Leave to set for 30 minutes and then chill for a further 30 minutes. Make a few more than you need in case some of them break.