3 Chocolate Sapphire Fondant

1. 1

   Put the gelatin in cold water.

2. 2

   Melt the white chocolate in the microwave, and boil the cream.

3. 3

   Squeeze the gelatin, pour it in the hot cream, stir.

4. 4

   Pour 1/2 of the hot cream into the chocolate.

5. 5

   Stir, and pour in the rest. Mix to obtain a smooth cream. Pour the white ganache in flexible molds. Refrigerate for two hours.

6. 6

   Put the gelatin in cold water.

7. 7

   Melt the milk chocolate in the microwave, and boil the cream.

8. 8

   Squeeze the gelatin and pour it in the hot cream and stir.

9. 9

   Pour 1/2 of the hot cream into the chocolate.

10. 10

    Stir, and pour in the rest. Mix to obtain a smooth cream. Pour the ganache in flexible molds on top of hardened white chocolate. Refrigerate for two hours.

11. 11

    Melt the dark chocolate in the microwave, and boil the cream.

12. 12

    Store in the freezer.

13. 13

    Turn out of pan 30 minutes before serving on the shortbread.

* Per serving · 4 servings · Values may vary.

No additional tips available.