Almond and Chocolate Pralines
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 100 kcal | (5 %) | ||
| Protein | 1.3 g | (1 %) | ||
| Fat | 7.9 g | (7 %) | ||
| Carbohydrates | 6 g | (4 %) |
Ingredients
- For the pralines
- 150 grams White couverture chocolate
- 50 grams Milk chocolate couveture
- 100 g whipped cream and softened butter
- 2 Tbsps Orange liqueur
- 25 grams Coconut oil
- For the almond mixture
- 100 grams chopped almonds
- 200 grams Dark couverture chocolate
- Cocoa
Preparation steps
For the praline: Chop the white and milk chocolate coarsely. Bring the cream to a boil in a saucepan, add the chocolate and stir until melted. Add the butter and stir until smooth. Chill in the refrigerator overnight.
Meanwhile, for the almond mixture: Toast the almonds in a dry frying pan then let cool. Chop the chocolate into pieces and melt over a hot water bath. Stir in the almonds then use 2 spoons to form 3 cm (approximately 1-inch) discs on a piece of aluminum foil. Let set.
Melt the coconut oil and let cool. Whip the chilled chocolate mixture for 5 minutes then gradually stir in orange liqueur and coconut oil. Transfer to a piping bag with a star tip and pipe mounds over the almond-chocolate discs. Chill until set. Dust with cocoa powder and chill.
