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Riesling Brandy Pralines

Deel op Facebook Print Recipe

Ingredients

  • Ingredients for about 120 Pieces
  • ¾ cup 200 ml Heavy cream
  • 4¼ tbsp 60 g Butter
  • 2½ tbsp 50 g Glucose syrup (or simple syrup,)
  • 14 oz 400 g Milk couverture chocolate
  • 3.5 oz 300 g Dark couverture chocolate
  • ½ cup 120 ml Riesling brandy
  • 120 Dark chocolate truffle shells small, hollow chocolate balls
  • About 10.5 oz 300 g Dark couverture chocolate for dipping
  • Cocoa powder to coat

Instructions

  • Briefly boil the heavy cream, butter, and glucose syrup and then remove from the heat.
  • Chop up the milk and dark chocolate and melt in the cream.
  • Flavor with Riesling brandy.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
  • ) Put the mixture in a piping bag fitted with a round nozzle and use it to fill the truffle shells.
  • Chill, preferably overnight.
  • Melt the dark chocolate and let cool.
  • Fill a cone made with parchment paper and pipe the chocolate in to cover the hole in the truffle shell.
  • Chill for another hour.
  • Dip the pralines in the rest of the dark chocolate and let them drip completely.
  • Roll in cocoa powder and shake off the excess.
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Course; Chocolate / Dessert
Cuisine; Austria / European