Use for all fillings
Instructions:
Mix, spoon into shell, seal with chocolate.
Melt white chocolate, stir in jam, cool slightly, fill shell, seal.
Melt and mix, let cool, fill.
Melt chocolate, mix all, let thicken, fill.
Mix, spoon into shells for a crunchy bite.
Heat cream, dissolve espresso, stir into melted chocolate, cool, fill.
Mix together and spoon into shell.
Melt caramels with cream, stir smooth, fill shells, chill before sealing.
Make ganache: Heat cream, pour over chocolate and butter, mix smooth, chill slightly, pipe in.
Melt chocolate, stir in jam and zest, fill shells.
Mix and spoon in, top with a whole roasted almond if desired.
Store in an airtight container in a cool place for up to 2 weeks, or refrigerate for longer shelf life.
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