Sift the powdered sugar. Mix together the powdered almonds, the sifted powdered sugar and the cocoa powder. Heat the 150g caster sugar in 50g of water up to 100-112°C and pour onto the beaten whites. Continue until the mixture is lukewarm. Add 50g of unbeaten egg whites. Mix with powders. With the pastry bag (8/10 mm diameter smooth nozzle), pipe the shells on the parchment paper and place in a 140°C oven for 12/13 minutes.
Bring the cream to the boil. Slowly pour one third of the hot liquid into the center of the melted chocolate *, stirring in small circular movements with a spatula.
1/ Mix vigorously to create a glossy and elastic core.
