• large seashell candy mold
• white candy coating
• light cocoa candy coating
• paint brush
• parchment sheets
• tip #2A
• pastry bag
• pearl round candy

Brush a thin layer of candy coating in the mold with a small paintbrush. Allow the coating to set at room temperature. Fill molds with contrasting color of coating and tap mold lightly to rid of air bubbles. Turn the mold over and empty the excess candy onto parchment paper or silicone mat. Excess candy may be remelted. Invert the mold and use a spatula to scrape all excess candy off the surface of the mold until the top rims of the cavities appear neat. Place in freezer for two or three minutes. Brush pearl dust on molded pieces once candy has come to room temperature.
Fill pastry bag fitted with tip 2A with mousse and pipe into shells. Invert shell over top of mouse to create the top of the clamshell. Place pearl candy in center of mousse.