Raspberry/chocolate macaroons filling
-200g of chocolate with milk or black as you prefer
-140g of raspberry coulis
2 sheets of gelatin
-20g of whole liquid cream
Put the gelatine in cold water for 5 minutes to soften it
Heat the liquid cream
In a bowl, break the chocolate into pieces
When the cream is hot, dissolve the gelatin, pour the hot cream over the chocolate and melt it too.
Add the coulis and mix vigorously to mix well.
When everything is cold, emulsify with the beater, put in pocket and stuff your shells.
Taste if possible the next day ....