John Myers
Whiskey Pralines, or with Rum, Brandy or Irish Coffee
The perfect whiskey pralines, or with rum, brandy or irish coffee recipe with a picture and simple step-by-step instructions.
- 1 Btl. Mousse au chocolat, 2 providers, or paradise cream from Oetker
- 30 Hollow praline balls, 2 providers on the Internet, Wohlers in Neu-Wulmstorf
- 200 ml Whipped cream
- 100 g Milk chocolate
- 100 g Dark chocolate
- 125 ml Whiskey or other variety
- 100 g White couverture to seal the balls.
- You need a high mixing bowl, a kitchen whisk, an Kaisers syringe with a long nozzle to fill the chocolate hollow body with the mixture. It is best to leave the empty bodies in the shipping plastic.
- The bag of mousse au chocolat is whipped in the mixing beaker with the desired liquid for 3 minutes, do not use milk as indicated on the package. The mixture is now in another bowl, you need the first one to whip the cream, which you carefully fold into the mousse. Cool again.
- Now melt the broken chocolate over a water bath, no splash of water is allowed in there !!! Let cool a little and carefully fold into the mousse, stir well. Allow to cool for a few minutes, then pour into the syringe and first fill into the hollow bodies.
- After about 30 minutes the filling (called ganasch) has solidified. You now melt the white couverture completely, very carefully over the water bath, try whether it feels cool on the lip, then put something on the hole with a small spoon, after 20 minutes the chocolate is firm.
- In my pictures, however, you can see that I have closed the pralines with dark chocolate, that takes some practice, this couverture must not have a temperature above 31 °, so a wine thermometer is best. I also use this to mark the pralines. If there is rum in them, dark chocolate is used, while the closure is white for Whiky.
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