This set provides the mould and main ingredients for about fourteen frozen chocolates: a Jack silicone chocolate mould, 360 g ice-cream base powder, 100 g Premo hazelnut chocolate filling, 200 g cocoa coating chips, two small disposable piping bags and a recipe leaflet. Individual items cannot be exchanged.
Ingredients
100-150 g cocoa coating, 15 g Premo hazelnut filling, 15 g ice-cream base and 50 g cream*. *Required separately.
Preparation
Warm the cocoa coating gently in a microwave or bain-marie to about 40 degrees C. Stir while cooling until slightly thicker. Fill the silicone mould quickly, tap it briefly so air bubbles rise, then pour the coating back into a heatproof bowl. Scrape away the excess and leave the shells to set for at least 30 minutes.
Pipe a little hazelnut filling into each cavity. Whip the cream with the ice-cream base until creamy and pipe it into the cavities, stopping just below the rim. Rewarm the remaining coating, seal the chocolates and freeze for at least one hour. Turn them out of the mould and serve frozen; they can be stored in the freezer.
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