Ingredients:

  • 8 oz (225 g) high-quality dark chocolate (70% cocoa), chopped
  • 2 oz (57 g) white chocolate, for decoration
  • A pinch of sea salt
  • 1/2 cup (120 ml) heavy cream
  • 4 oz (113 g) cream cheese, softened
  • 1/4 cup (30 g) powdered sugar
  • 1 tsp vanilla extract
  • Optional: Zest of 1 orange or lemon for flavored filling

Instructions:

  1. Melt 6 oz (170 g) of dark chocolate in a heatproof bowl over a simmering saucepan (double boiler method). Stir until completely smooth and reaches 110°F (43°C). Remove from heat, add the remaining 2 oz (57 g) chopped chocolate, and stir until melted and the temperature drops to 90°F (32°C).
  2. Pour tempered chocolate into the butterfly mold, ensuring even coverage. Tap the mold gently to remove air bubbles. Chill for 15-20 minutes or until set.
  3. In a mixing bowl, combine heavy cream, softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Add citrus zest if desired.
  4. Carefully remove chocolate shells from the mold. Fill each shell with the creamy mixture using a piping bag or spoon. Secure the two halves together to form a butterfly shape.
  5. Melt white chocolate and drizzle or pipe onto chocolates for decoration. Chill again for 10-15 minutes until set.