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Alcoholic Pralines, with Grand Marnier, Rum or Irish Coffee

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Alcoholic Pralines, with Grand Marnier, Rum or Irish Coffee

The perfect alcoholic pralines, with grand marnier, rum or irish coffee recipe with a picture and simple step-by-step instructions.

  • 63 Hollow chocolates; Merchandise 2 providers on the Internet; Wohlers and Pati
  • 63 Chocolate praline toppers from the same suppliers
  • 1 Pckg. Mousse au Chocolat; 2 providers in Leb. trade
  • 200 ml Grand Marnier v. Aldi, Hofer; or rum or 100 ml whiskey and 100 ml coffee liqueur
  • 100 ml Whipped cream
  • 1 Heaped tsp Sanapart
  • 100 g Tart cream chocolate for the filling
  • 75 g Dark couverture for the filling
  • 100 g Couverture light or dark to seal the pralines
  • 1 Small syringe for filling; Emperor
  • Several small bowls made of earthenware or porcelain
  • 1 Sharp knife for chopping the chocolate

General forewords

  1. I need around 250 chocolates for relatives and friends every year for Christmas. So I usually do 3 different variations. Lately, the production of the hollow bodies has been too time-consuming for me, I buy them on the Internet. There are great offers there. The round mugs and the chocolate bars available for them are best suited for newbies.

Production of the filling masses without butter, so few calories

  1. Beat the mousse powder with the spirit, without milk. This mass is then still quite thin and therefore comes in the refrigerator for a short time. Now whip up the cream with a teaspoon of Sanapart, set aside and then the bitter cream and couverture are chopped up and melted in a water bath. Small bowls that are placed over a saucepan with a little water are very suitable for this, heat and stir well until everything is very creamy. First the cream is folded in, then the liquid chocolate, further in the refrigerator until it is creamy or slightly pasty. If it got too firm, just mix it with a few drops of spirit, it can be worked in easily.

Filling

  1. With a small syringe, the mass is now carefully poured into the hollow body, with a little practice it will work fine, it is best to leave the hollow body in the deep-drawn part in which it was delivered. Then let stand for about 1 hour. Closing the praline with the lid is a bit more complex, it is closed with “tempered” couverture, that sounds easy, but it is the big basics of the confectioners. That’s why I recommend you take a look at it on the Internet, I can tell you about it, but it will also be shown there. But the edge of the praline should be completely covered with liquid couverture, the contents must not leak. If you process hollow praline balls, you have to adjust the temperature even more, otherwise you will experience your “gray miracle”. These alcoholic chocolates have a very long shelf life, but they will likely be nibbled on faster.
Dinner
European
alcoholic pralines, with grand marnier, rum or irish coffee

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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