Fillings

• 100gm UHT whipping cream
• 30gm fruit filling
• ½ tsp paste/emulco
• 150gm Cottura Indulgence White Button

Chocolate Praline

• 50gm Cottura Indulgence White Bar (melted & mix with oil colour)
• 300gm Cottura Indulgence White Bar (melted)

1. For filling, eat the UHT whipping cream using the “double boiler” method, then add white chocolate.

2. Stir until well combined, then add the fruit puree and paste/emulco. Let it cool, then transfer to a piping bag. Pipe the filling into the chocolate shells.

3. For praline, drizzle the coloured chocolate at the bottom of the chocolate mould (choose a colour that suits the mould shape — for example, green or yellow for a leaf-shaped mould).

4. Pour half of the chocolate into the mould. Using a brush, coat the edges of the mould with the chocolate to form a shell.

5. Freeze the chocolate shell in the refrigerator for 5 minutes.

6. Pipe the filling into the chocolate shell, filling it up to three-quarters, and freeze it for another 5 minutes.

7. Cover the filling with a layer of white chocolate and freeze again for 20 minutes, then remove from the mould. Ready to serve.