- White chocolate 300gm
- Cream 100gm
- Vanilla few drops
- Food Color as required
- Box and ribbon for presentation.
Melt the chocolate on a double boiler till smooth with no lumps.
Brush the clean silicone mold with the chocolate, and let it set for 3-4 minutes
Heat the cream and add to the white chocolate to make a ganache. When it’s smooth, using a whisk whip it though. Place in a piping bag.
Fill the chocolate shells with the whipped ganache, and cover with a final layer of white chocolate. Once they are completely set, remove them from the mold and place them in a presentation box or plate.