200 gr St Georges' mushrooms
20 gr butter 
50 gr shallots 
100 gr cream 
100 gr cocoa butter 
Olive oil 

PREPARATION:  Heat a frying pan with a little olive oil and lightly brown the mushrooms. Remove and set aside. Deglaze the pan with a little water and reserve. Heat the butter and very slowly sauté the chopped shallots. Add a pinch of salt and the mushrooms and cream. Cook together. When the cream has reduced, blend the mixture and strain through a fine chinois then pour into moulds and freeze.(We use moulds that we make with liquid silicon in the shape of the fresh ushrooms). When set, turn out, prick the foot in the mushroom, and dip into the melted cocoa butter to coat. Place in the refrigerator so that the mixture defrosts and is creamy inside.

TO SERVE:  Serve the mushroom bon-bons surrounded with moss, as shown in the photograph.