Contents
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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