Pralines are very easy to make and versatile as well. It’s simply a mix of nut or seed butter and chocolate of your choice. In this recipe, I’m using white mulberries soaked in sambuca for that boozy vibe.
Can I use a different alcohol?
Mulberries are chewy, sweet and have a caramel taste to them. So you can use any alcohol that you think might pair well. Off the top of my head I’d say rum, brandy and whiskey might work well.
What if I can’t have cashew butter?
Almond butter also works really nicely with both the mulberries and the sambuca. It pairs well with star anise. Cashew gives a more neutral base, which is why I chose to use that nut butter here.
Can I dip them without tempering the chocolate?
If you don’t want to temper the chocolate, or don’t know how, it’s no problem. You can use the chocolate coating recipe below – no tempering required.
If you’d like some help with your dipping skills, check out my free livestream class on the topic.
When using the coating recipe, the chocolate will need to be stored in the fridge or it will soften / melt at room temperature. The benefit is that you won’t need to temper it.
When you temper chocolate, it’s stable at room temperature and doesn’t require being set or stored in the fridge. I temper my chocolate using cocoa butter silk – the easiest way to temper chocolate.
Click here to learn how to make cocoa butter silk and use it to temper your chocolate.
Alternatively, click here to buy silk in my shop.
How can I form these?
You can form these in a wide variety of ways. The mixture is somewhat thick (as you can see on the video below) due to liquid being added to the mixture. So, you can pipe it into logs, spoon it into rounds or wait for it to firm up a bit as it cools and hand roll it. I have opted to use a ganache frame and then I cut them into little rectangles.
Here’s the website I buy my frames from
What are mulberries?
Mulberries are little white berries that grow on trees. They originally were grown in China, but now are grown in Europe and the USA. They are soft, chewy and sweet berries with a caramel-like flavour.
This is a photo of the mulberries after soaking in sambuca and maple syrup for 24 hours. The berries absorb the liquid, but, in turn, they flavour the liquid with their delightful flavour as well. The alcohol soaked berries and the soaking liquid are both equally delicious.
Click here for a video on how to make the Sambuca Mulberries
Toppings:
Here are some ideas for toppings on your Pralines:
- Sea Salt Flakes
- Chopped Nuts
- Cocoa Nibs
- Shaved Chocolate
- Mulberries
Click here for a step by step video on how to make and dip these
Sambuca Mulberry Pralines
Ingredients
Sambuca Mulberries
- 150 g dried white mulberries
- 45 g maple syrup
- 400 g sambuca or to cover by 1 inch
- 8 drops dark vanilla medicine flower extract
- Pinch sea salt
- ½ tsp tamari
Sambuca Mulberry Pralines
- 50 g cashew butter
- 60 g white chocolate tempered
- 20 g sambuca soaked mulberries with some syrup
- 2 drops star anise essential oil
- Pinch sea salt
Chocolate Coating – no tempering
- 100 g dark chocolate melted
- 20 g deodorised coconut oil melted
Chocolate – tempered
- 200 g – 300g dark chocolate or your preferred shade
Instructions
Sambuca Mulberries
- Combine all ingredients in a 750ml clip top jar and allow to marinate for 24 hours, at least. The longer it marinades the better it’ll be.
- Will keep in the marinade, in a sealed jar at room temp, for up to 1 year.
Sambuca Mulberry Pralines
- Whisk together the nut butter, tempered chocolate and extracts/essential oils.
- Add the sambuca soaked mulberries & syrup little by little or until combined.
- The praline will seize up and get dough like, but still be pipable.
- You can either roll it into balls, pipe into rounds or press into a silicone mould.
- Set in the fridge until firm, about 20 mins.
- Dip in chocolate of your choice.
Chocolate Coating – no tempering
- Mix together the oil and chocolate.
- Dip the eggs one by one until they are all coated in chocolate.
- Sprinkle with sprinkles or desiccated coconut right after dipping each one before they set.
- Store in the fridge until ready to eat. These will keep several weeks.
Chocolate – tempered
- Temper the chocolate using your preferred method. Mine is using cocoa butter silk.
- Use your preferred shaded of chocolate, mine is dark chocolate. I like to use about 200g-300g chocolate for dipping so that I have more than enough.
- Once tempered, dip them from room temp and set in the fridge for 10 mins and then store at room temp.
- Decorate with sprinkles after each dip – before the chocolate sets.
- These will keep several weeks.
Click here for a step by step video on how to make these
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