Curly Chocolate Pralines
Praline is one of the most exquisite chocolates that require more advanced chocolate making skill. However, if you are carefully following the steps of the recipe below you will definitely succeed and have the best homemade pralines. This curly chocolate praline recipe is so delicious and your family will love it!
- 14 oz./390 grams whipping cream
- 5 oz./ 100 grams egg yolks
- 5 oz./100 grams granulated sugar
- 7 oz./200 grams port
- 2 oz./57 grams butter
- 2 lbs. milk chocolate, finely chopped for stabbed pralines or 1.5 lbs. milk chocolate for moulded pralines
- 1 lb. plus 2 oz. dark chocolate, tempered
For dipped pralines
- Bring 2/3 of the cream to the boil. Combine the sugar with the egg yolk and fold into 1/3 of the cream. Mix into hot cream and heat until mixture thickens. You are making a custard so be careful not to heat to simmer or you will scramble the eggs.
- Remove from heat. Add port and then 2 lbs milk chocolate, and finally the butter. Stir until chocolate is melted.
- Prepare a frame (to a thickness of 1/2 inch) or baking sheet by lining it with either parchment or silicon mat to prevent the chocolate mixture from sticking.
- Pour the chocolate mixture into the prepared frame or pan to a thickness of 1/2 inch and allow to harden overnight at a cool room temperature.
- Remove hardened mixture from frame or pan. Turn slab upside down on cutting board and remove parchment or silicon mat. Cut the slab into squares or rectangles. Dip the pieces into tempered dark chocolate. And farnish
For moulded pralines (and for decoration – see image)
- Bring 2/3 of the cream to the boil. Mix the egg yolk with the sugar and fold into 1/3 of the cream. Mix into hot cream and heat till mixture thickens. You are making a custard so be careful not to heat to simmer or you will scramble the eggs.
- Remove from heat. Add port and then 1 1/2 lbs. milk chocolate, and finally the butter. Stir until chocolate is melted.
- Fill moulds with tempered chocolate of your choice and allow shells to harden at a cool room temperature. Pipe chocolate mixture into chocolate shells with a piping bag. Allow to slightly crust. Seal with tempered chocolate. Allow to harden at a cool room temperature and unmold.
- Note: If you use this mixture as a decoration (like some kind of frosting – as on the image of this article) – add the mixture in the piping bag and quickly decorate your cookies with it because it can harden fast.
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