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Chocolate Pralines with Almond and Cinnamon Cream
The perfect chocolate pralines with almond and cinnamon cream recipe with a picture and simple step-by-step instructions.
- 100 g Dark chocolate
- 5 g Powdered sugar
- 10 g Butter
- 20 ml Cream
- 20 g Ground almonds
- Cinnamon to taste
- Toast the almonds in a pan. Melt the chocolate. Pour the chocolate into a silicone praline mold. Shake gently so that the chocolate can set.
- Now turn the mold over over the pot so that the excess chocolate can run out. Let the chocolate harden in the mold. Keep the chocolate caught in the pot for later.
- Heat the powdered sugar, butter and cream. Stir in the almonds and cinnamon. Pour into the mold and shake again. Let cool in the fridge.
- Reheat the chocolate in the pot and spread it on the filling as a base. Let the pralines cool again in the refrigerator.
- After about 2 hours, carefully press out of the mold. They taste best when they have been through for a day.
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