Chocolate pralines recipe
“Crackly praline filling enrobed with rich, dark chocolate coating”
- Yield: makes lots
Homemade confectionary is always a nice holiday season gift. Combine these chocolate pralines with some of our other sweet treats for a special gift.
If you wanted to make this recipe dairy free and vegan, simply use suitable chocolate for dietary requirements.
- You will need to prepare a lightly oiled baking sheet for the praline to cool on, and also a 15cm x 15cm (6" square) shallow tin will be required for later use, this should be lined with baking paper. A mesh cooling tray is recommended to lay the dipped pralines on to set, so the excess chocolate can drip through to avoid pooling at the base of the chocolates.
- First make the praline as it will need to cool and set before being used. Put the sugar and almonds into a heavy bottomed saucepan and very gently heat until the sugar melts and caramelises. It can be easy to burn the sugar so you will need to make sure that the heat is really gentle, and that you don't overcook and burn it.
The finished product should be a medium golden caramel colour, with the almonds all well coated. Tip out onto the lightly oiled baking sheet and spread slightly making sure that it isn't one thick lump of nuts in the centre and caramel pooled around the outside. Leave to cool.
- Once the praline is cooled break it up into pieces that will fit into a food processor and then grind it down to the required size. The longer you process it the finer the praline, but you don't want to end up with praline dust. Leave it with some texture.
- Now melt the chocolate to make the sauce for the pralines. Put 225g (8 sqs.) of the dark chocolate into a large bowl over a saucepan of gently simmering water (see how to melt chocolate)
- When the chocolate has melted remove from the heat and stir in the black coffee. The chocolate will start to go stiff when you add the coffee, so you need to keep stirring constantly until it is well combined. Stir in the crushed praline.
- Spoon the mixture into the lined baking tin, spreading out evenly. Leave to set.
- Once the chocolate praline has set turn out onto a cutting board and cut into the shapes that you require. We find that dipping a sharp knife into hot water and wiping it dry before you cut the chocolate praline will help.
- Melt the final 125g (4 sqs.) of chocolate then dip the chocolate pralines into it. You can either fully coat the pralines or partially dip them. Allow the excess chocolate to drip off, and gently draw the base across the rim of the bowl to remove any large drops of chocolate that would run off and pool at the bottom of the praline while it is setting. Leave in a cool place, not the refrigerator, to set.
- When set remove from the cooling tray and place in small sweet papercases, or wrap in little squares of brightly coloured foil.