Start by melting the milk chocolate, tempering it. Don't worry, you don't need a thermometer, there is a simple way to do it: in a suitable container, heat the chocolate in the microwave for 1 minute. Stir well then return for 20-30 seconds. There must remain unmelted pieces, you just have to mix well so that the chocolate is very smooth.

Decorate the bottom of the chocolate molds with iridescent powder (optional), then pour the chocolate into the molds, distribute well, then invert to release the excess (to be collected in a container later). Refrigerate until hardened.

Prepare the filling by melting the white chocolate in the microwave, once melted and smooth, add the praline and mix. Garnish the mussels with this filling.

Cover the filling directly with the remaining milk chocolate, remove the excess with a spatula, then refrigerate for about 30 minutes. Unmold and enjoy!