Tequilla skull

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Así puedes prepararlo

200 g dark chocolate

For the filling:

Boil the cream.

Pour over chocolate.

Mix well until the chocolate has melted.

Add butter, mix until melted and then add the tequila.

For the chocolates:

Chop 100 g of dark chocolate and melt 2/3 until it reaches 40°C. Once this temperature has been reached, add the remaining finely chopped chocolate and stir until a you have a homogeneous chocolate paste.

With a brush, paint the sides of the mould with the melted chocolate and store in the fridge.

Add a pinch of salt and a drop of Tabasco to each mould and then fill with the tequila filling.

Allow to cool for 24 hours in a cool place.

With the remaining dark chocolate, repeat step 1 and cover. Allow to cool and then they are ready for fun!