A heavenly temptation: chocolate pralines in cocoa coat

For about 50 chocolate pralines

Ingredients: 600 ml cream, 3-4 bars of dark chocolate, ½ cup cocoa powder, chopped pistachios

Preparation:
Break the chocolate bars into small pieces and collect them in a bowl. Bring the cream to the boil in a pot on the stove and pour it onto the chocolate while hot, in three portions. Meanwhile, stir well to create a homogenous, creamy mass. You can now stir in the pistachios according to your wishes and taste.  Then spread the chocolate cream on a deep baking tray and place it in the fridge to harden. We recommend that you leave the chocolate to cool overnight to make it easier to process. However, if you plan to serve the chocolates the same day, the chocolate mass should be kept cool for at least a few hours. Once it has set, cut the chocolate into strips and shape them into small balls by hand. Spread the cocoa powder on a piece of paper and roll the chocolates in it so that they are evenly coated with cocoa. You can also use a small sieve to dust the pralines from above.  By shaping and rolling the chocolate becomes a little softer again. We therefore recommend that you store the small delicacies in the fridge for another thirty minutes or so before serving.


Our wine recommendation

Chocolate and wine are a culinary dream couple. To go with it, the Leopard's Leap Classic Merlot 2018 inspires with its fruity scent of delicious cherries, blueberries and its components of roasted almonds and nutmeg. An elegant companion that harmonizes perfectly with dark chocolate with its pleasantly soft mouthfeel. The Leopard's Leap Culinaria Collection Muscat 2018 dessert wine is an ideal companion for desserts. With its richness of aromas such as rose water, jasmine, peach blossom and lychee, it leaves a pleasant feeling on the palate of the connoisseur. Furthermore, the Leopard's Leap Sparkling Chardonnay Pinot Noir n/v is also a wonderful accompaniment to desserts thanks to its perfect balance between freshness and fruit.

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