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Pralines: Tipsy Brittle Confectionery

5 from 7 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 195 kcal

Ingredients
 

  • 60 g White chocolate
  • 20 g Chopped almonds
  • 5 g Butter
  • 1 tsp Sugar
  • 15 Rum raisins
  • 60 g Noisette chocolate
  • Makes 15 pieces

Instructions
 

  • Melt the butter in a small pan and toast the almonds with the sugar until light brown.
  • Heat the white chocolate in a water bath - be careful - not over 40 degrees - and stir in the almond brittle. Divide this mass into the praline mold, shake it a little so that the mass is evenly distributed and solidifies in the refrigerator.
  • Now put a rum raisin in each praline mold.
  • Let the Noisette chocolate melt in a water bath - be careful! - and spread over the raisins. Shake it again and put it in the fridge.
  • After two hours, carefully remove the pralines from the molds.

Nutrition

Serving: 100gCalories: 195kcalCarbohydrates: 11.1gProtein: 4.8gFat: 14.8g
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Written by John Myers

Professional Chef with 25 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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