Goat's cheese and lemon ganache

Measure out 150ml of water and add to a pan with the goat's cheese, goat's curd, lemon zest and juice. Bring to a simmer and cook until smooth and combined

Add the sugar to the mix and stir to melt, then remove from the heat and whisk in the chocolate. Check the ganache and add a little more sugar if needed. Set aside to cool

Once the ganache is tepid, transfer to a piping bag with a nozzle small enough to fit into the hole of your shells. Pipe the ganache into the shells, leaving a 2mm gap before you reach the top so you can seal the chocolate later. Leave to set for at least 6 hours, ideally overnight

To cap the shells, dollop a small amount of tempered chocolate over the hole of each chocolate. Use a palette knife to scrape off any excess chocolate and allow to set for 20 minutes

Alternatively, once the ganache has cooled, leave in the fridge for 2 hours to set. Once the ganache is set, scoop out even quantities with a teaspoon and place on some parchment paper. Coat your hands in cocoa powder and quickly roll into balls before the ganache starts to melt. Store in the fridge until ready to coat in tempered chocolate, or eat straight away