Description
Decadent homemade chocolate pralines filled with creamy hazelnut praline paste and rich chocolate ganache, coated in tempered dark chocolate.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- 2 cups (250g) blanched hazelnuts, toasted
- 1/4 teaspoon sea salt
- 1 cup (240ml) heavy cream
- 8 ounces (225g) bittersweet chocolate, finely chopped (60-70% cacao)
- 2 tablespoons unsalted butter, softened
- 1 tablespoon light corn syrup (optional, for shine)
- 12 ounces (340g) tempered dark chocolate (55-65% cacao), for dipping
- Optional: Chopped toasted hazelnuts, sea salt flakes, or cocoa powder for decoration
Instructions
- Prepare the Caramel: In a medium-sized heavy-bottomed saucepan, combine the granulated sugar and water. Place the saucepan over medium heat. Stir gently until the sugar dissolves completely. Once dissolved, stop stirring!
- Cook the Caramel: Let the mixture cook undisturbed, watching carefully. The sugar will begin to bubble and turn a light golden color. Continue cooking until it reaches a deep amber color. A candy thermometer should read around 340°F (170°C). Be very careful, as hot sugar can cause severe burns.
- Add the Hazelnuts: Once the caramel is a deep amber color, immediately remove the saucepan from the heat and pour in the toasted hazelnuts. Stir quickly and thoroughly to coat all the hazelnuts evenly with the caramel. Work fast, as the caramel will start to harden quickly.
- Cool and Harden: Pour the caramelized hazelnuts onto a parchment-lined baking sheet. Spread them out into a single layer. Let them cool completely and harden. This usually takes about 30-45 minutes.
- Break into Pieces: Once the caramelized hazelnuts are completely cool and hardened, break them into smaller pieces.
- Process into Paste: Place the broken caramelized hazelnuts into a high-powered food processor. Process continuously, scraping down the sides as needed. At first, the mixture will turn into a coarse powder. Keep processing! Eventually, the oils from the hazelnuts will release, and the mixture will transform into a smooth, creamy paste. This can take anywhere from 5 to 15 minutes, depending on the power of your food processor.
- Add Salt: Once the praline paste is smooth, add the sea salt and process for another few seconds to incorporate it evenly.
- Store: Transfer the praline paste to an airtight container. It can be stored at room temperature for up to 2 weeks.
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
- Pour over Chocolate: Place the finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for about 1 minute to allow the heat to melt the chocolate.
- Whisk Until Smooth: After 1 minute, gently whisk the cream and chocolate together, starting from the center and working your way outwards. Continue whisking until the chocolate is completely melted and the ganache is smooth and glossy.
- Add Butter and Corn Syrup: Add the softened butter and light corn syrup (if using) to the ganache. Whisk until the butter is fully incorporated and the ganache is even smoother and shinier. The corn syrup adds a nice sheen, but it’s optional.
- Cool Slightly: Let the ganache cool slightly at room temperature for about 30 minutes. This will allow it to thicken slightly, making it easier to work with.
- Combine Praline Paste and Ganache: In a medium-sized bowl, combine the praline paste and the slightly cooled chocolate ganache. Gently fold them together until they are evenly combined. Be careful not to overmix, as this can cause the ganache to seize.
- Chill the Mixture: Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until the mixture is firm enough to handle.
- Shape the Pralines: Once the mixture is firm, remove it from the refrigerator. Using a small spoon or a melon baller, scoop out small portions of the praline mixture. Roll each portion between your palms to form a ball or any shape you desire.
- Place on Baking Sheet: Place the shaped pralines on a parchment-lined baking sheet.
- Chill Again: Return the baking sheet with the shaped pralines to the refrigerator for another 30 minutes to an hour to firm them up even more before dipping.
- Temper the Chocolate: Tempering chocolate is essential for achieving a smooth, glossy finish and a crisp snap. Chop the chocolate into small pieces. Melt about two-thirds of the chocolate in a double boiler or in the microwave in 30-second intervals, stirring in between, until it reaches a temperature of 115-120°F (46-49°C). Remove from the heat and add the remaining one-third of the chopped chocolate. Stir continuously until all the chocolate is melted and the temperature drops to 88-90°F (31-32°C). This is the ideal temperature for dipping dark chocolate.
- Dipping the Pralines: Using dipping tools (or a fork), carefully dip each chilled praline into the tempered chocolate, ensuring it is completely coated. Gently tap off any excess chocolate.
- Decorate (Optional): While the chocolate is still wet, you can decorate the pralines with chopped toasted hazelnuts, sea salt flakes, or a dusting of cocoa powder.
- Set the Chocolate: Place the dipped and decorated pralines back on the parchment-lined baking sheet. Let the chocolate set completely at room temperature, or you can speed up the process by placing them in the refrigerator for a few minutes.
- Store: Once the chocolate is set, store the chocolate pralines in an airtight container in a cool, dry place. They can be stored at room temperature for up to a week, or in the refrigerator for up to two weeks.
Notes
- Tempering chocolate is crucial for a professional-looking finish. If you’re not familiar with tempering, there are many online resources and tutorials available.
- Be patient when making the praline paste. It takes time for the hazelnuts to release their oils and form a smooth paste.
- Chilling the praline mixture thoroughly is essential for shaping the pralines easily.
- You can customize the flavor of the ganache by adding extracts, spices, or liqueurs.
- Get creative with your decorations!
- Prep Time: 45 minutes
- Cook Time: 30 minutes