Preparation Time: 10 mins
Cooking Time: 100 mins
Serves: 6
Meal Occasion: Dessert
Classification: Pasta
Region: Australia
Pasta Shape: Large Shells
| Substitute Shape: |
Ingredients
San Remo Reg No29 Large Shells 500g
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Method
Cook the pasta according to packet directions, drain and separate the shells placing on a tray in single layer cover till ready to fill.
Filling 1: Chocolate and Prune Ganache
Method:
- Place the cream and rum in a small saucepan, bring to the boil, remove from heat and immediately add the chocolate.
- Stir until the chocolate has melted and the ganache is smooth and glossy.
- Stir through the prunes, allow to cool.
- Dip the filled shells in melted chocolate or toffee, place onto a tray to set.
- The shells are ready to serve
Makes 24
Filling 2: White Chocolate and Pistachio Ganache
Method:
- Bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, and stand until melted.
- Stir until smooth and glossy.
- Add pistachios, mix through, allow to cool.
- Fill the ganache into a piping bag and fill the precooked pasta shells and refrigerate to set.
- Dip the filled shells in melted chocolate or toffee, place onto a tray to set.
- The shells are ready to serve
To make toffee for dipping:
Gently heat 1 cup sugar and ½ cup water in a saucepan, till the sugar has dissolved. Increase heat and allow to bubble till the toffee just begins to colour. Remove from the heat immediately and allow to cool slightly before dipping the prepared pasta shells. Place the dipped shells onto as tray lined with baking paper.
Warning: Hot toffee will burn and must be treated with care. Children should be supervised by an adult.
Makes 24
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