Chocolate pralines
See also how to make great chocolates or healthy homemade sugar-free candies.
Ingredients · Servings 30
- nuts - 100 g mixture of hazelnuts and almonds
- granulated sugar - 120 g
- grape seed oil - 5 ml (1 tsp)
- dark chocolate - 100g
- coconut sour cream - 200 g
- milk chocolate - 120 g
- cocoa butter - 10 g
- praline - 70 g (recipe above)
- cocoa - for sprinkling
Method · 25 min
- Roast the nuts in a preheated oven at 200ºC for 8-10 minutes. Transfer to a thick-bottomed casserole dish.
- Add the sugar and place over medium heat, stirring until the sugar caramelizes and turns a dark amber color.
- Pour the mixture into a pan on baking paper or a silicone mat and quickly spread into a thin layer.
- Let it cool and the caramel set. When it sets, break it into small pieces. Grind them in a food processor with the oil until they become a paste.
- Grinding to a paste will take a little longer. From time to time, stop the robot and scrape the walls with a spatula, then start it again.
- Finally, add the coconut cream and melted dark chocolate. Prepare paper molds with a bottom diameter of about 20-30 mm.
- Place the base mixture on the bottom of each paper mold. In a bowl, mix the milk chocolate and cocoa butter and melt them in a water bath.
- Remove them from the water bath and add the praline.
- Mix well. Pour the mixture into the prepared molds and level it.
- Chill in the refrigerator for 2-3 hours or until firm. Place the praline mixture in a piping bag and fill all the molds with it.
- Sprinkle chocolate praline with cocoa on top. Store the pralines in the refrigerator.
