Rosa Cooking

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Ganache praline

Fine pralines filled with ganache cream with a hint of rum, disappear from the plate at lightning speed, they are loved by both children and adults. I know that there are a lot of recipes on how to make pralines, with various creams, but here is my recipe for these little sweets. Easy to make, just a little time and will and make them yourself, they are better than buying :)

Preparation steps

  • Cream: Heat the whipping cream and add the cooking chocolate torn into pieces, stir over low heat until the chocolate is completely melted, the mass must be shiny and without lumps. Set aside and stir occasionally, place lukewarm in the refrigerator to cool.
  • Praline wrapper: Melt the chocolate in a steamer, add oil to the completely melted chocolate and mix well. Remove from the side and allow to cool slightly for about 10 minutes.
  • Spoon the chocolate halfway into the molds, turn gently so that the chocolate reaches all the grooves of the mold. Place the molds in the refrigerator for 10 minutes to harden the chocolate. While the chocolate is squeezing, mix the ganache cream well with a food processor and add the rum, the mass must be smooth. Fill the syringe with cream and squeeze it into the prepared molds, taking care not to overfill them because you have to close them with chocolate.
  • Place the molds to cool in the refrigerator for 2 hours or, if desired, in the freezer for 20 minutes. I have silicone molds from which the pralines are squeezed out with a light pressure. The amount is enough for 60 small pralines.

Serving

They are handy as a gift or simply for a sweet surprise to children after lunch. And even adults can't resist them.

Tags

pralines prckanci

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