Marzipan Nougat Praline Chocolates and Pineapple Pralines
1 hr 20 min.
ready in 2 h. 10 min.
- 3 cups
- 1 ¼ cups
- 1 cup
Milk chocolate (40% cocoa solids, chopped)
- ¼ cup
- 1 cup
- 1 tablespoon
- 1.333 cups
plain Dark chocolate (70% cocoa solids, chopped)
Line a rimmed baking tray with non-stick baking paper.
Grind the hazelnuts and sugar in a food processor to a paste.
Melt the milk chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Stir in the hazelnut paste.
Spread evenly on the tray and chill until almost set.
Cut hearts from half the praline using a cutter. Press in pieces of glace pineapple. Chill the hearts and the remaining praline in the tin until set.
Knead the marzipan with the liqueur until evenly blended. Divide into 30-36 pieces.
Cut 30-36 small squares from the remaining praline in the tin.
Shape the same number of slightly larger squares from the marzipan.
Place a praline square on each marzipan square and mould the marzipan around the praline to enclose completely. Chill for at least 30 minutes.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Dip the marzipan pralines into the melted chocolate, one at a time, using a cocktail stick or skewer. Drain off the excess chocolate and put on non-stick baking paper.
Sprinkle with sparkling sugar and orange zest and leave to set.
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