Chocolate Pralines
Indulge in the rich, velvety world of homemade *Chocolate Pralines*, a gourmet treat that combines the decadence of dark chocolate with the nutty sweetness of praline paste. This recipe, perfect for gifting or personal indulgence, features a luscious ganache made with heavy cream, real chocolate, and a hint of buttery smoothness, all encased in a crisp chocolate shell. Customize your pralines with crunchy chopped hazelnuts or almonds for added texture, and finish with a dusting of cocoa powder for an elegant touch. With just 30 minutes of hands-on time, these bite-sized confections are an easy yet sophisticated way to satisfy your sweet tooth. Perfect for chocolate lovers, these pralines are a luxurious dessert that pairs beautifully with coffee or wine, making every bite a celebration.
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Recipe Information
Ingredients
- 300 grams Dark chocolate (min 70% cocoa)
- 100 milliliters Heavy cream
- 30 grams Unsalted butter
- 150 grams Praline paste (hazelnut or almonds)
- 50 grams Chopped hazelnuts or almonds (optional)
- 20 grams Cocoa powder
Instructions
Start by finely chopping the dark chocolate using a sharp knife. Divide it into two equal portions: 150 grams each.
In a small saucepan, bring the heavy cream to a gentle simmer over medium heat. Do not let it boil.
Remove the cream from heat and add the first 150 grams of chopped chocolate into the saucepan. Allow it to sit for a minute to soften.
Stir the chocolate cream mixture gently until smooth and fully combined.
Add the unsalted butter to the chocolate mixture and stir until it melts completely into the ganache.
Stir in the praline paste until well combined and smooth. This will be the filling for your pralines.
If desired, mix in the chopped hazelnuts or almonds to add a crunchy texture to your filling.
Allow the praline filling to cool slightly, then transfer it into a piping bag. Set aside.
Melt the remaining 150 grams of chocolate gently using a double boiler or in a microwave at 30-second intervals, stirring frequently until smooth.
Using a small brush or spoon, coat the inside of silicone praline molds with a layer of melted chocolate. Chill for a few minutes until set.
Once the chocolate shells are firm, pipe in the praline filling, leaving a small gap at the top for sealing.
Cover the filling with a layer of melted chocolate to seal the pralines, using a spatula to level the surface.
Chill the molds in the refrigerator for at least 30 minutes to set completely.
Carefully un-mold the pralines once set and dust lightly with cocoa powder for a professional finish.
Store pralines in an airtight container in a cool place and enjoy within a week.
Nutrition Facts
Calories |
3609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.9 g | 359% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 142.0 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 3400 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
