A favourite after-school treat from my childhood, improved with an indulgent No. 9 chocolate.

Ruth Hinks, UK World Chocolate Master

1. Preheat the oven to 180°C.
2. Mix together the butter and icing sugar in a bowl.
3. Mix in the plain flour, corn flour and vanilla essence.
4. Prepare a piping bag with a large star nozzle, and fill with mixture.
5. Pipe the mixture into shell shapes on a baking tray lined with greaseproof paper or a Silpat mat.
6. Bake for 10-12 minutes until lightly golden, and cool for one hour at room temperature.
7. In a plastic bowl, warm No. 9 dark chocolate slowly in the microwave, stirring frequently until just melted.
8. Dip half of each shell into the chocolate, and allow to set.
9. Bring the raspberry jam to the boil, and sandwich the shells together.

Store in an airtight container at room temperature for up to one week.