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Chocolate Pralines with Almond and Cinnamon Cream

5 from 7 votes
Course Dinner
Cuisine European
Servings 12 people
Calories 496 kcal
Contents show

Ingredients
 

  • 100 g Dark chocolate
  • 5 g Powdered sugar
  • 10 g Butter
  • 20 ml Cream
  • 20 g Ground almonds
  • Cinnamon to taste

Instructions
 

  • 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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Nutrition

Serving: 100gCalories: 496kcalCarbohydrates: 34.3gProtein: 8.7gFat: 36.4g
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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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