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Chocolate Pralines with Tipsy Cranberries

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Chocolate Pralines with Tipsy Cranberries

The perfect chocolate pralines with tipsy cranberries recipe with a picture and simple step-by-step instructions.

  • 60 g Cranberries, dried; Alternatively, dried cherries
  • 2 tbsp Cherry liqueur or cherry juice
  • 200 g Dark chocolate couverture
  • Silicone molds for pralines
  1. Chop up the cranberries or cherries and mix with the juice / liqueur. Let it steep for about 30 minutes.
  2. Melt the couverture in a water bath over low heat.
  3. Add the soaked cranberries to the melted chocolate.
  4. Fill the praline molds with the mixture.
  5. Gently shaking the mold will smooth the surface. Let the pralines set in the refrigerator overnight and then press them out of the mold.
  6. The original recipe stated 1 – 2 teaspoons of bitter almond flavor. I don’t like bitter almonds and just left it out.
Dinner
European
chocolate pralines with tipsy cranberries

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Written by John Myers

Professional Chef with 29 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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