When I travel in France, one of the souvenirs I unfailingly haul home is cooking magazines. I don’t buy or subscribe to that many these days but I love to see what’s happening on the French culinary scene. On my recent trip, as soon as I saw this feature in Marmiton showing how to make egg shells out of chocolate using balloons, then filling them with Chantilly cream and topping them with a little curd, I KNEW I had to give it a go!
I started out melting a little chocolate and dipping in some clean balloons once it had cooled…
These were SO easy and (I think!) looked SO good! the possibilities for filling them are pretty endless – I’m thinking white chocolate mousse or even a white chocolate coeur à la crème. Then any form of citrus-y curd would work – lemon, orange or even passion fruit.
For step-by-step pictures of this recipe (in French but it’s pretty self-explanatory), check out Marmiton!