Pralines are really easy to make and can be adapted by using a different nut or seed butter and changing the shade of chocolate you use. For these Roasted Almond Pralines, I use blonde chocolate (which you can learn to make yourself here) which is a white chocolate made using coconut sugar, hence it being blonde in colour.
Using blonde chocolate means you get a nice contrast in both colour and flavour between the inside and outside of the praline. Alternatively, you could use dark chocolate in the praline and blonde chocolate to enrobe. Basically, mix it up as you like.
These can be eaten as is or dipped in chocolate, as seen in the photos. Either way they’re delicious and keep really well in the fridge for up to 1 month.
To form these pralines, I used the Silikomart Truffle 5 silicone mould. It’s the perfect bite sized mould. If you like these, you might also like my Hazelnut Truffles too.
Top Tip: When roasting the almonds for the inside texture, preheat your oven to 160c and cook for 6 mins, stir them around and then roast for 3 min intervals until they’re dark roasted. Not sure if they’re the right shade of roast? Cut one open from the oven, if it’s light brown inside, it’s perfect as it will continue to cook for a bit while it cools.
Roasted Almond Pralines
Ingredients
Roasted Almond Pralines
- 100 g roasted almond butter
- 100 g blonde or caramel chocolate melted
- ½ tsp tamari optional
- Pinch sea salt
- 30 g roasted almonds roughly chopped in food processor
- 300 g milk or dark chocolate tempered
Instructions
- Whisk together the melted chocolate, almond butter, sea salt and tamari until smooth.
- Transfer to a piping bag and fill the cavities of the mould you’re using ¾ way. This is the mould I used, but you can use any silicone mould.
- Pop in an almond and then top them up as needed with praline to fill.
- Set in the fridge about 30 mins or freezer for 10-15 mins.
- Pop out of the cavities and put into a container until you’re ready to coat them in tempered dark chocolate.
- Dip a praline into the chocolate and remove using a small fork or dipping fork.
- Allow the excess chocolate to drip, transfer the praline to the bowl of cocoa and shake the bowl gently to coat the praline.
- Repeat with the remaining pralines until coated.
- Once all are coated, you can put them into a sieve and gently shake to remove excess powder. This is optional.
- Store in an airtight container at room temperature for up to 12 days or in the fridge for up to 1 month. At room temperature they will be soft and from the fridge they will be firm.
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