Praline filling whole milk

Ingredients for 1 servings:

• 300 g chocolate, whole milk
• 200 ml cream

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Basic recipe without alcohol, for approx. 60 chocolates

Finely chop the chocolate. Place the cream in a small saucepan and bring to a boil briefly. Now add the chocolate to the cream and let it stand for a few minutes to melt. Stir the mixture with a spoon until everything has come together. While the filling is still warm, puree it with an immersion blender. Make sure that the immersion blender remains submerged as much as possible so that the mixture does not become too foamy. (If necessary, transfer the mixture to a smaller container before puréeing.) When the mixture is completely smooth, place it in the refrigerator for about two hours, which will firm up a little. Now briefly whip the filling with a mixer. Don’t overdo it, or the cream will curdle and the mixture will become gritty. The mixture can now be transferred to a piping bag or similar and used as a praline filling. If it is still too firm, you can wait a while until the mixture has warmed up; this will automatically make it a little more fluid and easier to work with. The finished chocolates taste best when refrigerated. Experience shows that the filling firms up a bit after a few days in the refrigerator. Of course, the recipe can be varied as desired. Finely chopped nuts or almonds would be conceivable, as would many other ingredients.