is it a white chocolate shell? How many do you have to re-purpose?
You can totally melt them down and make a new ganache. Add a bit of liquid (lemon, lime, more passion fruit) to allow for the chocolate in the shells and adjust flavor at the same time. Then make more bonbons or fill macarons or layer cakes, tartlets or cream puffs. Make whipped ganache frosting or add ganache to italian/swiss butter cream. I did the last option just today - had thrown together some vegan strawberry bonbons with Valrhona Fraise but the texture was weird so I melted them, added the resulting goo to SMBC and sent strawberry cupcakes to my catering client.
