🇧🇪 Belgium recipe
Pralines
Belgian pralines are the gold standard of filled chocolates. A thin, glossy shell of tempered couverture chocolate encases a luscious filling that might be silky ganache, crunchy praline paste, flowing caramel, or nutty gianduja. The art of the Belgian chocolatier lies in the perfect balance between the snap of the shell and the yielding luxury of the filling. Making them at home is a labor of love that rewards patience and precision.
Prep1 hr
Cook30 mins + overnight set
Serves24
Difficultyhard
Ingredients
- 400g Belgian couverture dark chocolate (70 percent cocoa), finely chopped
- 200ml double cream
- 100g Belgian couverture milk chocolate, finely chopped, for filling
- 100g Belgian couverture dark chocolate, finely chopped, for filling
- 30g unsalted butter, at room temperature, for filling
- 2 tablespoons Belgian fruit liqueur or cognac (optional)
- Cocoa powder, for dusting
- Polycarbonate chocolate mold (24-cavity)
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 175
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 11 g
