HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE
A rich, decadent dessert with guaranteed wow-factor
Provided by Good Food team
Categories Dessert, Dinner
Time 2h40m
Number Of Ingredients 12
Steps:
- Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
- To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
- Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
- To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce
Nutrition Facts : Calories 876 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 103 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
HAZELNUT PRALINE
Use this topping when making our Rich Chocolate Heart Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8-by-12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan.
- In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. (Pan may be swirled gently about halfway through to incorporate any uncooked sugar.) Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.
- Place half the praline in the bowl of a food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration.
CHOCOLATE MOUSSE WITH HAZELNUT PRALINE
This dessert comes off incredibly fancy but in reality it's quite easy to make.
Provided by Food Network
Categories dessert
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake until toasted, about 10 minutes.
- Add the egg, egg yolks, vanilla extract, 1/3 cup sugar and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Cook, whisking constantly and scraping down the sides of the bowl occasionally, until the mixture is pale, hot to the touch and has almost doubled in volume, 4 to 6 minutes. Remove from the heat and continue to whisk until the egg mixture has cooled, about 2 minutes.
- Put the bittersweet and semisweet chocolate in a medium heatproof bowl and set it over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth.
- Meanwhile, whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Set aside.
- Once melted, remove the chocolate from the heat and gently stir for about 3 minutes to cool slightly. (If it is too warm it won't combine with the egg mixture or the whipped cream without seizing up.)
- Very slowly stream in and whisk the chocolate into the egg mixture until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. Chill, covered, until firm, 4 hours and up to overnight.
- Meanwhile, line a rimmed baking sheet with a silicone baking mat. Add the remaining cup sugar to a small saucepan over medium-high heat. Melt the sugar, swirling the pan and stirring frequently, until it becomes a deep amber color, 4 to 6 minutes. Remove from the heat and fold in the hazelnuts. Pour onto the prepared baking sheet and quickly spread very thin. Let sit at room temperature until hardened, about 1 hour. Once hardened, transfer to a cutting board and finely chop.
- To serve, place the serving plates in the freezer until very cold, about 10 minutes.
- If using melted chocolate and whipped cream for serving, prepare them: Put the semisweet chocolate in a medium heatproof bowl and set it over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Whip the cream in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Decorate the plates as desired with cocoa powder, melted chocolate or whipped cream. Place two spoons with deep bowls in a cup of boiling water. Remove the mousse from the refrigerator and spoon two quenelles onto each plate using the hot spoons (be sure to dry your spoons before forming the quenelles). Top with the hazelnut praline.
CHOCOLATE & HAZELNUT PRALINE TART
A pure, unadulterated chocolate hit, made extra-special with crunchy hazelnut praline
Provided by Barney Desmazery
Categories Dessert, Treat
Time 1h
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
- Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
- Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
- When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.
Nutrition Facts : Calories 582 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium
HAZELNUT PRALINE PASTE
Steps:
- Preheat oven to 325°F (160°F). Line a large baking sheet with parchment paper and lay the hazelnuts on the tray.
- Bake the nuts for 8-10 minutes, stirring halfway. When the nuts are fragrant and roasted, remove the tray from the oven and place the nuts onto a clean kitchen towel.
- Rub the nuts with a towel to peel off the skin of the hazelnuts. It's ok if you can't remove all of it, but the most you take out, the smoother the paste will be. Discard skin. Set aside the nuts in a bowl.
- Meanwhile, add water and sugar into a non-stick saucepan. Bring to a simmer and stir with a wooden spoon or silicone tool. Keep cooking until the sugar has dissolved, then increase to high heat, bring to a rolling boil and keep cooking until golden in color - takes about 9 minutes in total to make a golden syrup from sugar and water.
- Stop the heat and stir in roasted nuts to evenly coat them with the sugar syrup.
- Pour the caramelized hazelnuts onto a baking tray covered with a piece of lightly oiled parchment paper.
- Place into the fridge for 10 minutes or wait for a few hours at room temperature until the caramel hardens and nuts stick together and forms clusters of pralines.
- Break clusters of caramelized hazelnuts, bring into the food processor or high-speed blender, and process at high speed until it turns into a past. You may have to stop the food processor every 30 seconds, scrape down the sides of the bowl and repeat until the paste forms. It takes about 2 minutes in total.
- First, you obtain a powder, then crushed nuts, and finally, it will turn into a paste.
- Store in a mason glass jar in the pantry for up to 1 month.
Nutrition Facts : ServingSize 1 serving (1 tablespoon), Calories 30.2 kcal, Carbohydrate 7.8 g, Sugar 7.7 g, Protein 0.1 g, Sodium 2.3 mg
DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE
The best thing about chocolate cake is that it doesn't really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call "pure joy" in dessert form. You'll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won't regret it.
Provided by Yotam Ottolenghi
Categories cakes
Time 1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
- In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
- Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
- Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
- Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
- Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
- Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
- Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
- When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)
HAZELNUT PRALINE CHEESECAKE
Categories Cake Cheese Nut Dessert Bake Christmas Thanksgiving Oscars Mother's Day Graduation Father's Day Cream Cheese Winter Birthday Hazelnut Party Bon Appétit
Yield Makes 12 Servings
Number Of Ingredients 12
Steps:
- For crust:
- Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix flour, butter and brown sugar in processor until moist clumps form. Press mixture onto bottom of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap outside of pan with double layer of heavy-duty foil.
- For filling:
- Reserve 1/2 cup praline for garnish. Grind remaining praline to powder in processor. Beat cream cheese and su gar in large bowl until smooth. Beat in flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in praline powder.
- Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until center is just set, about 1 hour 20 minutes.
- Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
- Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of cake and serve.
HAZELNUT PRALINE LAYER CAKE
Make and share this Hazelnut Praline Layer Cake recipe from Food.com.
Provided by Second2None
Categories Dessert
Time 2h
Yield 1 cake (2 layers), 10 serving(s)
Number Of Ingredients 18
Steps:
- Cake.
- Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment.
- Sift the flour, baking powder, baking soda, and salt together three times.
- In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs one at a time, beating until each is incorporated.
- Continue beating on high until light and fluffy, about 6 minutes more.
- With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in half the buttermilk and all the Frangelico, then the hazelnuts and another third of the flour mixture. Beat in the remaining buttermilk and then the remaining flour.
- Spread the batter in the prepared pans and bake about 20 to 25 minutes, until cake is golden brown and the center springs back when lightly pressed and a cake tester comes out clean.
- Set the pans on a rack to cool. Turn out the cakes when cool enough to handle. (If the cakes are refrigerated for 2 hours at this stage, they will be easier to handle and frost.).
- Praline Buttercream.
- Put 1/2 cup water and the sugar in a small saucepan fitted with a candy thermometer. Over high heat, bring the temperature to 240 degrees (soft-ball stage).
- In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks. With the mixer running on slow, carefully drizzle in the hot syrup. Continue to whisk on high speed until mixture is fluffy, firm, and cooled to room temperature; gradually beat in the butter and then the praline paste.
- When the cakes are cold, trim the tops with a large serrated knife. Split each cake into two layers.
- Spread a 1/4-inch layer of the buttercream between each layer. Frost the outside of the cake with the remaining buttercream, and then coat the sides of the cake with the chopped hazelnuts.
- Optional.
- Decorate top of cake with whole hazelnuts, blackberries, or raspberries to form a row around the edge.
Nutrition Facts : Calories 801.7, Fat 53.6, SaturatedFat 27.6, Cholesterol 174, Sodium 228, Carbohydrate 75.5, Fiber 2.1, Sugar 51.9, Protein 9.1
HAZELNUT PRALINE
Categories Dessert Low Sodium Vegan Hazelnut Gourmet
Yield Makes about 2 cups ground praline
Number Of Ingredients 2
Steps:
- Lightly oil a baking sheet.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet and break into pieces.
- Praline may be eaten as candy or ground in a food processor and used as a dessert topping.
HAZELNUT PRALINE TRUFFLES
Mmm need I say any more than the title. Your friends will think you bought these--they are so good, and they are easy to make variations with too. (Originally from Truffles, Candies & Confections by Carole Bloom).
Provided by honeydue
Categories Candy
Time 7h
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- PRALINE:.
- Coat a 9-inch round cake pan with the vegetable oil and set aside.
- Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes).
- Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
- When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel.
- Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes).
- Break the praline into pieces and pulverize to a powder in a food processor.
- TRUFFLES:.
- Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring cream to a boil.
- Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended.
- Mix in 3/4 of the hazelnut praline mixture and blend well.
- Cover and let cool to room temp and chill for 2-3 hours.
- Line 2 baking sheets with parchment paper.
- Use a piping bag to pipe out 60 1-inch mounds.
- Cover and let chill in freezer for 2 hours.
- Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer.
- Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped.
- Line 2 more baking sheets with parchment paper.
- Melt and temper the remaining 1 1/2 pounds chocolate.
- Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan.
- Sprinkle the remaining praline on the top of the truffles before the chocolate sets.
- ENJOY!
Nutrition Facts : Calories 36.9, Fat 3.2, SaturatedFat 1.5, Cholesterol 8.2, Sodium 2.4, Carbohydrate 2.2, Fiber 0.2, Sugar 1.7, Protein 0.4
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4.8/5 (4)Category Dessert, VideoCuisine Dessert, CakesTotal Time 20 mins
- Swirl a little to spread the water to start, and make sure all the sugar crystals are covered with the water as the pot heats.
- Cook until starting to colour around the edges. Swirl the pot to stop the sugar burning in spots and to gather up any unmelted sugar crystals, 6-8 minutes, dont stir the pot. It may look quite crystally at this stage but this should pass.
HOW TO MAKE HAZELNUT PRALINE PASTE | BAKING LIKE A CHEF
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Reviews 28Calories 174 per servingCategory No-Bake Desserts
- preheat oven to 300 F/150 C. Spread whole nuts in a single layer on a baking sheet and roast for 15 minutes. Remove skins by wrapping warm hazelnuts in a clean tea towel (rub vigorously!) and let them sit 5 to 10 minutes. It is not necessary to remove all the skins; if there are any pieces of skin left, it is okay. Place toasted hazelnuts as a single layer on parchment paper or a silicone baking mat.
- heat a non-stick pan with a heavy bottom for a few seconds and pour one-third of granulated sugar. Cook over medium heat, swirling and shaking the pan over your stove. Once the sugar starts melting, add another third of the sugar and continue to swirl the pan. Do not mix the caramel (when the sugar melts) with a spoon or spatula! Add the last third of the sugar and continue to cook. The caramel might look lumpy and grainy, but it will melt at some point. Lower the heat and cook until the caramel gets the golden color. The key is swirling the pan while cooking! Add a pinch of salt at the last moment of cooking.
- Pour the caramel over toasted hazelnuts and cool completely about 20 minutes. Break the caramel plate into pieces and place it in the bowl of a food processor. Turn on low speed and get a praline powder first. Then switch to higher speed and process more until it turns into the praline.
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- Toast the hazelnuts in a dry frying pan or skillet on the stove over medium-high heat for about 5-7 minutes, until their skins start loosening and they get deep brown spots.
- Add the toasted and de-skinned hazelnuts and the broken-up caramel shards to the bowl of a food processor or blender.
- The hazelnut praline paste keeps well in an air-tight container in the fridge for up to about 1 month.
HAZELNUT PRALINE BALLS RECIPE - LARRY HAYDEN | FOOD & WINE
From foodandwine.com
Servings 36
- In a standing electric mixer fitting with the paddle attachment, cream the butter with the brown sugar at medium-low speed. Add the flour, 1/2 cup of Hazelnut Praline, the vanilla, salt and nutmeg and beat until the mixture forms large crumbs. Roll the dough into 1-inch balls.
- Arrange the balls 1 inch apart on the baking sheets and bake for about 20 minutes, or until the cookies are lightly browned and firm. While they are still warm, roll the tops of the cookies in Hazelnut Praline; stir the praline occasionally to keep it from compacting. Cool the cookies on a rack.
HAZELNUT DACQUOISE RECIPE - BBC FOOD
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Servings 8-10Category Cakes And Baking
- For the dacquoise, preheat the oven to 180C/fan 160C/350F/Gas 4. Tip the blanched hazelnuts into the bowl of a food processor and pulse until coarsely ground.
- Remove from the oven, transfer to a large bowl and leave to cool. When cool, stir in 100g/3½oz of the caster sugar and the cornflour.
- Line three baking trays with parchment paper and, using a small dinner plate as a guide, draw a 21cm/8¼in diameter circle on each. Set aside. Carefully position oven racks in the upper, middle and lower third of the oven.
- Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Add the salt and whisk on medium speed for about two minutes, or until white and frothy.
- Spoon the meringue mixture to a large piping bag fitted with a 1.5cm/⅝in plain nozzle and pipe the meringue into a spiral starting at the centre of each circle and working outwards to fill your template.
- Bake for one hour, rotating the top and bottom baking trays halfway through cooking. Keep an eye on the meringues toward the end of cooking as they may catch and darken too much.
- For the chocolate ganache, place the chopped chocolate in a heatproof bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour the cream over the chocolate.
- For the coffee custard filling, heat the milk in a heavy-based pan and bring to the boil over a low heat. Meanwhile in a medium bowl, whisk the egg yolks, caster sugar and coffee and chicory essence together.
- Whisk the whipping cream in a bowl until soft peaks form when the whisk is removed from the bowl. Fold half of the cooled coffee mixture into the cream, adding as much as necessary to form a spreadable consistency.
HAZELNUT PRALINE CHOCOLATE TRUFFLES - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.9/5 (10)Total Time 45 minsCuisine VariousCalories 197 per serving
- Line a small baking tin with baking paper. Mix together the butter, sugar, honey and cream in a saucepan over low heat until the sugar dissolves. Bring it to a boil and let it bubble for around 4-5 minutes, until the colour turns a light gold caramel colour. Add the hazelnuts, 1/4 teaspoon of vanilla and salt and mix well. Pour into the tin and allow to set until hard.
- Chop the chocolate into small pieces and set aside 1 cup. Place the remaining 3/4 cup into a bowl. In a saucepan, heat the cream and butter until the butter melts then continue to heat, stirring until bubbles start to appear. Add the remaining 1 teaspoon of vanilla and a pinch of salt and stir through. Pour the mixture over the chocolate pieces. Gently stir until the mixture is smooth and glossy. Add the praline and mix well. Pour into a bowl and place in the fridge to set for 1/2 an hour.
- Roll tablespoons of ganache into balls (I use a small cookie scoop to portion it then use hands to roll them into balls) then place on a plate lined with baking paper, into the freezer to firm up again.
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HAZELNUT PRALINE - BOUNCE
From uk.bouncefoods.com
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