Soft Ganache and CRUST PRALINE sprinkled with cocoa. Perfect truffles for a gift.
Step 1: Make the crunchy praline
Ingredient:
40 g of milk chocolate ( 40% of cocoa).
100 g of praliné.
40 g of gavottes(crepes dentelles).
Chop the chocolate and melt it gently in a bain-marie
Add praliné and mix when it begins to thicken slightly Add the broken gavottes (crunchy crepes).
Pour immediately in the mold and smooth the surface.
Refrigerate for 1 hour.
Step 2: Dark chocolate Ganache
Ingredients:
270 g of dark chocolate(70% of cocoa).
250 g of cream.
40 g of honey
20 g of butter.
Melt the chocolate gently in a bain-marie. In a saucepan, bring to a boil the cream with honey
Slowly pour the boiling mixture over the chocolate
molten and mix.
As soon as the temperature of the ganache reaches 35/40 ° C, add the butter.
Pour the ganache on the crunchy praline and let crystallize for 12 hours in the refrigerator.
Step 3:
Cut bonbons into squares and sprinkle with unsweetened cocoa powder.
Enjoy! And Happy Cooking!
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