Chocolates With Praline Filling Food

PRALINE CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,

CHOCOLATE PRALINES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Remove 3 tablespoons from the ½ cup of chocolate chips and set aside.
• In a medium saucepan, combine both sugars, the cream, the butter, and the salt over medium heat. Stir until the sugars and butter dissolve. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer .
• Continue to cook without stirring until the thermometer reaches 240 F. Once the proper temperature is reached, remove the candy from the heat, take out the thermometer, and immediately add the pecans and the remaining 1/3 cup of chocolate chips.
• Begin to stir the candy vigorously. The chocolate will melt and the candy will start to get lighter in color and more opaque. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid.
• Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet. Work quickly to form the candies, as the pralines will start to set in the saucepan.
• If the candy stiffens before you're done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
• Place the reserved 3 tablespoons of chocolate chips in a small microwave-safe bowl and microwave them until melted about 40 seconds.
• Scrape the melted chocolate into a small zip-close bag and cut off the corner. Drizzle melted chocolate over the pralines in a decorative pattern.
• Place the pralines in the refrigerator to set the chocolate, about 15 minutes.
• Store chocolate pralines in an airtight container at room temperature.
• Enjoy!

PRALINE GANACHE (FOR FILLING CHOCOLATES)

Steps:

• 1. Combine the heavy cream with the glucose syrup in a suacepan. Bring to a boil, remove from te heat, and add the hazelnut liquer.
• 2. Combine the cocoa butter with the praline paste, and add to the chocolate.
• 3. Pour the cream over the chocolate/praline mixture and allow to sit for at least 2 minutes before stirring to emulsify. If the chocolate does not melt, place the bowl over a post of simmering water and stir until the ganache is smooth and there are no lumps.

HERSHEY'S CHOCOLATE PRALINES

Steps:

• Line 2 cookie sheets with wax paper.
• In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
• Cook over medium heat,stirring constantly until mixture boils.
• Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
• Remove from heat.
• Add butter and vanilla.
• DO NOT STIR.
• Cool at room temperature to 160 degrees.
• Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
• Quickly drop by teaspoonfuls onto cookie sheet.
• Cool.
• Store covered.

CHOCOLATE PRALINE PANCAKE CAKE

Steps:

• Prepare pancakes following a classic recipe (see 'Goes well with').
• Lightly brush a baking sheet with sunflower oil. Tip the caster sugar into a medium-size saucepan, add 2-3 tbsp of water and set the pan over a low-medium heat to allow the sugar to slowly dissolve into the water. Bring to the boil and continue to cook until the syrup becomes amber-coloured caramel.
• Working quickly, tip the blanched almonds and salt into the pan and continue to cook for 30 secs-1 min until the caramel turns deep amber and the almonds are toasted. Tip the praline onto the oiled baking sheet and leave until completely cold and hardened. Break the praline into chunks and whizz in the food processor until coarsely chopped.
• To make the chocolate sauce, combine all the ingredients in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until smooth and silky. Remove from the heat and cool to room temperature.
• Heat oven to 180C/160C fan/gas 4. Lay one pancake in the bottom of a 20cm springform tin and spread over 1 tbsp of chocolate sauce. Scatter with chopped praline and top with another pancake. Continue in this manner until you have used all 12 pancakes, topping the stack with a pancake.
• Cover the tin with foil and bake on the middle shelf of the oven for around 20 mins or until hot through. Gently warm the remaining chocolate sauce, cut the cake into wedges and serve scattered with the remaining praline chocolate sauce, and a bowl of lightly whipped cream alongside.

CHOCOLATE CAKE ROLL WITH PRALINE FILLING

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. , Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan., Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces., Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter., For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.

CHOCOLATE PRALINE

Steps:

• Melt butter, sugar, cocoa powder and syrup in a large bowl. Add crushed biscuits and sultanas and stir well.
• Spead mixture onto a baking sheet so it is about 1.5cm thick. Allow to cool 15 mins.
• Melt chocolate and spread over top. Allow to cool 45 mins and cut into small (3cm) squares.