Preparing the Moulds

It is important to prepare your moulds well. Using a clean pastry brush and vertical strokes, brush softened butter into the moulds. Now add cold, finely grated chocolate to the moulds and move the moulds around so the chocolate completely covers the inside. Tap out any excess chocolate but be sure to check that the mould is completely covered. These can be prepared a day ahead.

Brush the moulds with softened butter, using a clean pastry brush and vertical strokes.

Cover the inside of the moulds with cold, finely grated chocolate. Tap out the excess chocolate, ensuring the entire inside surface of the mould is covered.