Yield: 100 pieces, depending on size.
Ingredients
|
Heavy Cream: |
100g |
|
Strawberry Puree: |
120g |
|
Butter: |
100g |
|
160g |
|
|
Bulk Milk Chocolate: |
180g |
|
|
|
Preparation
- Make the shell molding by using tempered dark chocolate.
Directions
- Bring the cream, strawberry puree and butter to a boil.
- Allow to cool to a temperature of approximately 95°F.
- Add the liquid to the tempered dark chocolate and milk chocolate. Mix.
- Immediately pour ganache into the chocolate shells.
- Allow to set before closing the bottom of the molds.
- Allow to cool for approximately 20 minutes.
