Three kinds of filled chocolates

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the ginger and chocolate crossi filling, finely dice 35 g of ginger. Cut the remaining ginger into pieces for decoration. Melt chocolate on a hot water bath, stir in ginger and cornflakes. Use 2 teaspoons to divide into 14 (1 pack) praline shapes. Decorate with remaining pieces of ginger. Place in a cool place to set. For the Armagnac marzipan filling, drain plums well and remove stones. Puree the raw marzipan mixture, plums and Armagnac in the universal chopper. Cut 14 pistachios in half and put the halves aside for decoration. Chop the remaining pistachios and stir into the marzipan mixture. Put them into a freezer bag and cut off a small corner. Fill 14 praline moulds with the mixture up to approx. 2 mm below the edge. Melt the couverture on a hot water bath, also fill into a freezer bag and cut off a small corner. Close the moulds with the couverture. Decorate with pistachios and refrigerate to set. For the truffle filling, bring cream, orange liqueur, cinnamon, cloves and grated orange peel to the boil and remove from the heat. Chop the chocolate, add and melt in it. Place in a bowl and chill for about 2 hours. Beat the truffle mixture with the whisk of the hand mixer for about 1 minute until frothy. Pour into a piping bag with star-shaped spout and squirt into 14 moulds. Decorate with a silver bead and refrigerate to set. Place the finished pralines in the gold sleeves and store in a cool place

2. 2

   kcal per chocolate variety:

3. 3

   Crossi praline: 330 kJ/ 80 kcal. E: 1 g, F: 4 g, KH: 7 g

4. 4

   Armagnac marzipan praline: 540 kJ/ 130 kcal. E. 2 g, F: 8 g, KH: 11 g

5. 5

   Truffle praline: 460 kJ/ 110 kcal. E: 1 g, F: 7 g, KH: 8 g

Nutrition Facts

KCAL
100 kcal

CARBS
9 g

FATS
6 g

PROTEINS
1 g