Chocolate Creams With Crushed Praline

These chocolate creams with crushed praline are wonderful mousse like desserts that are simple to make and delicious to eat! Crunchy praline adds textural contrast to the rich chocolate. Make this the same day you want to serve it so that the praline remains crisp in the chocolate!

The Recipe

by volume                                          by weight

1/2 cup sliced almonds              55 grams sliced almonds

1/4 cup sugar                                 49 grams sugar

2 tablespoons water                  28 grams

3 ounces bittersweet                84 grams bittersweet
chocolate                                        chocolate

1/3 cup heavy cream                 80 grams heavy cream

1 tablespoon bourbon              14 grams bourbon

 

1 cup heavy cream                     240 grams heavy cream

2 tablespoons powdered        15 grams powdered sugar
sugar

 

 

To make the praline:

Toast the almonds in a pan on top of the stove until golden and fragrant. Be sure to stir frequently to avoid some of the nuts becoming too dark. If this happens, simply pick out any almond that is too dark.

Remove the almonds from the pan to prevent them from toasting further. Place the sugar and the water in a pan and bring to a boil over medium heat.

Allow the sugar to boil without stirring until a golden caramel color.

Immediately stir in the almonds and the turn out onto an oiled cookie sheet.

Work quickly with a rubber spatula to spread the praline as thinly as possible.

Allow the praline to cool completely and then break into pieces by banging the cookie sheet on top of the counter. Save a few pieces for decoration and finely chop the rest.

 

To make the chocolate creams:

Bring 1/3 cup of cream to a simmer and add the coarsely chopped chocolate.

Stir until the mixture is smooth and then allow to cool until just tepid. Stir in the chopped praline and the bourbon if desired (if not, just leave the bourbon out!)

Whip 1 cup of cream and the powdered sugar to medium stiff peaks. Gently fold the whipped cream into the chocolate and then fill the serving dishes.

This cream is not as stiff as a traditional mousse and is not immediately able to be piped so I like to serve it in ramekins.

 

Alternatives

I made these chocolate creams with crushed praline using almonds but any nut you love can be used — hazelnuts are a fantastic choice if you like Nutella! I like to add a bit of liqueur so if you enjoy that addition by all means add brandy, bourbon, or rum. If you prefer no alcohol, add a touch of vanilla instead.

These chocolate creams can also be served in wine glasses or as one large dessert. Place the chocolate cream in a decorative serving bowl, sprinkle with the saved praline, and serve with some lightly sweetened whipped cream on the side.

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