John Myers
Contents
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Ingredients
chocolates
- Block chocolate whole milk
- Grand Marnier
- Raw nougat mass
- Whipped butter
- Condensed milk 10% fat
- Cold coffee
nuts
- Pine nuts fresh
Instructions
- You start by melting the chocolate in a water bath.
- Now let the chocolate cool down a bit and vigorously fold in the nougat, which has also been melted.
- The remaining ingredients (which were mixed beforehand) are now quickly pulled under the chocolate.
- First place a few of the pine nuts in the mold. Now pour the mixture into the mold and wipe off the excess.
- Then put the mold in the freezer for about 2 hours.
TIP
- If you like it a little cross, you can briefly caramelize the pine nuts in a little sugar. Personally, I do it half and half and mix the cross section into the praline mixture.
