Easter pralines recipe

Easter Pralines recipe

This article was published by: Matthew

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♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Easter pralines recipe, recipe Rating: 4.5
Number of votes:90 

Ingredients

	For the egg liqueur pralines:
120 g	single cream
350 g	white couverture
70 g	butter
1	vanilla pod, pulp scraped out
4 cl	egg liqueur
100 g	pistachios, finely ground
	For the coffee – cardamom truffles:
30	truffle shells
150 g	dark chocolate
120 ml	single cream
50 g	butter
2 tbsp	instant coffee powder
2 cl	coffee liqueur
1	vanilla pod, pulp scraped out
5 pod(s)	cardamom
100 g	milk chocolate
100 g	dark chocolate,

Instructions

For the egg liqueur pralines:
Roughly chop the couverture. In a saucepan combine the butter with cream, egg liqueur, vanilla pulp and the couverture. Heat the mixture, stirring constantly with a wire whisk over low heat until the couverture has melted. Let chill overnight.

With a spoon cut out praline-sized balls. Place into the pistachios and quickly shape to pralines with your hands. Store in the fridge until required.

For the coffee – cardamom truffles:
Roughly chop the chocolate. Over a water bath, heat the cream with the chocolate, butter, coffee powder, liqueur, cardamom pods and the vanilla pulp and stir until the chocolate has melted. Cool for an hour. Remove the cardamom pods.

Fill the mixture into a piping bag with a small round nozzle and squeeze the mixture into the truffle shells. Melt the milk chocolate over the hot water bath. Allow to cool a bit. Fill into a disposable piping bag and snip off the top to get a tiny nozzle. Seal the openings of the truffle shells with the chocolate. Allow to cool until the chocolate is firm and dry.

In the meantime, melt the remaining chocolate over the water bath at 40°C. Dip the truffle balls into the melted chocolate and allow to drain briefly. Transfer onto a small wire grid. When the chocolate starts to get firm, roll the pralines with help of a praline fork (if available) or a meat fork over the wire grid to get a nice pattern on the surface. Store in the fridge until required.

Preparation time:
ca. 1 hr
Resting time:
ca. 12 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a