John Myers
Marzipan Cherry Pralines
The perfect marzipan cherry pralines recipe with a picture and simple step-by-step instructions.
- 100 g Chocolate white
- 1,5 tsp Ground cinnamon
- 10 piece Morello cherries drained
- 50 g Marzipan
- 0,333333 piece Taste of rum
- 100 g Chocolate 80% cocoa
- Melt the white chocolate in a double boiler, mix with the cinnamon and pour into a praline mold. Knead the marzipan with a third of the bottle of rum flavor. Drain the morello cherries well and cut in half. Use your fingers to shape a small plate out of the marzipan for each praline shape and place it in the respective shape on the white chocolate. Place half a morello cherries on each. Melt the dark chocolate in a double boiler and use it to fill the praline molds up to the top. Put everything in the fridge and let it harden. Now the little darlings just have to be carefully pressed out of the silicone mold 🙂
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