John Myers
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Christmas Praline
The perfect christmas praline recipe with a picture and simple step-by-step instructions.
- 150 ml Cream
- 2 tbsp Butter
- 100 g Chocolate white
- 3 tsp Ground cinnamon
- 1 tsp Ground star anise
- 2 tbsp Chopped hazelnuts
- 1 tbsp Cornstarch
- 150 g Dark chocolate
The hollow chocolate bodies
- Melt the 100 g dark chocolate in a water bath. When it is very runny, pour the chocolate into a praline mold and turn it over so that the inside of the mold is covered with chocolate. Now the chocolate has to harden well, preferably overnight in the refrigerator. The next day the hollow pralines are ready and can be filled.
The filling
- Put the cream and butter in a saucepan. Add the spices and bring to the boil. The mixture should steep for a while to allow the spices to unfold. So either you make the mixture the evening before, together with the hollow chocolate bodies, or you just wait 1-2 hours.
- When everything is well done, add the white chocolate and bring to the boil so that the chocolate melts and mixes with the mass. Now add the cornstarch and let it boil briefly, stirring constantly with the whisk. Now roast the chopped hazelnuts in a pan without fat until they change color. Now pull the roasted hazelnuts into the filling compound and fill the hollow praline bodies when the filling compound is only lukewarm, otherwise the hollow bodies will melt. Put the pralines in the fridge for a few minutes.
- When all the chocolates are filled, they still have to be sealed. To do this, melt the remaining 50 g dark chocolate in a water bath and dip the underside of the pralines into it. The pralines are then placed with the bottom down on baking paper and remain on it until they are completely hardened. Then you can pull them off the baking paper nicely.
- The praline will keep for 2-3 weeks. Put them in pretty paper cases and draped in a box, they can be given away very nicely 🙂
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