Raspberry/chocolate macaroons filling

Ingredients

-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 ....