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Praline Chocolate Sauce, for Desserts and Ice Cream

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Praline Chocolate Sauce, for Desserts and Ice Cream

The perfect praline chocolate sauce, for desserts and ice cream recipe with a picture and simple step-by-step instructions.

  • 150 g Dark chocolate or tart whole milk
  • 80 g Nut nougat
  • 100 ml Liquid cream
  • 10 ml Amaretto liqueur
  • A little milk to tAste And consistency
  • Williams-Christ-Brand, to taste
  1. Heat the cream in a saucepan, do not boil. Then dissolve the chocolate and nougat in it while stirring until a creamy mixture is formed. Add the amaretto liqueur to taste, then use a little milk to make the sauce a little thinner, or I also like to use Williams Christmas brandy. However, this is not for children. But there is also amaretto concentrate from Monin or Riemerschmidt.
Dinner
European
praline chocolate sauce, for desserts and ice cream

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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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