Chocolate raspberry praline
easy
60 mins
60 mins
Ingredients
- 150 g Whole milk couverture
- 100 g white chocolate
- 125 g Whipped cream
- 20 g Honey
- 60 g soft butter
- 4 TABLESPOONS Raspberry Spirit
- 100 g Dark chocolate coating
- 2-3 TABLESPOONS Sugar
- 7-10 Tbsp sugar pearls
- 7-10 Tbsp Aluminium foil
Directions
- 1
Cut the couverture and the chocolate into small pieces. Bring the whipped cream and honey to the boil, add the couverture and chocolate and melt while stirring continuously. Pour the mixture into a mixing bowl and let it cool completely in the refrigerator.
- 2
Add softened butter and raspberry brandy and whisk with the whisk of the hand mixer. Line a tray or kitchen board with aluminium foil and sprinkle with sugar. Pour the praline mixture in portions into a piping bag with a medium-sized star-shaped spout and squirt 35 dots (approx. 3 cm Ø) onto the foil.
- 3
Chill the pralines for at least 30 minutes. Melt the chocolate coating in a hot water bath. Dip the pralines on a fork (preferably a praline fork) about 1/2 cm deep into the chocolate. Remove the fork a little and put the pralines back on the foil.
- 4
Decorate with sugar pearls as desired. Keep cool to dry.
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