Best 7 Praline Ganache For Filling Chocolates Recipes

CHOCOLATE PRALINE TRUFFLES

Steps:

• Line a quarter sheet with parchment paper.
• Put all four ingredients into a sauce pan, set it on the stove and turn heat to medium. Stir the ingredients until they all melt and turn golden, then stop stirring. Let the mixture come to a boil, and stir only occasionally while it boils. Boil for at least 6 minutes or until bubble dull in sheen, and when you stir, the mixture stringly sticks to side of pan.
• Pour the mixture onto the lined pan and smooth it out like bark. Set it aside to harden, about 20 minutes at room temperature.
• Break up the bark into chunks and grind them up in a high speed blender or a food processor. Don't grind too long or it will turn to paste. You just want crumbs. Set aside and make the truffles.
• Melt 1 cup of the chips in a microwave at 60 seconds or water bath, and stir in the coconut milk. Once chocolate is glossy, add in the butter and vanilla and stir until butter is melted. If you need to microwave it to help with more melted, do so in 10 second increments.
• Pour the mixture into a bowl and fold in the crumbs. I folded in about 1/2 cup of crumbs and set the rest aside in a container in the refrigerator for sprinkling on other desserts. OR if you don't want to make the praline, fold in 1/4 mini chocolate chips instead.
• Set the bowl in the refrigerator for 30 minutes or a bit less until it is scoopable so you can make balls.
• I scooped using a small cookie scoop, rolled them with clean hands and placed them on a freshly lined pan. If the mixture sticks to your hands, dust your hands with cocoa powder.
• Set the rolled truffles into the refrigerator for a few minutes to harden for dipping.
• Melt the remaining chips in the microwave. I used a 2-cup pyrex measuring cup so it is deep enough for dipping. Microwave at 60 seconds and stir until all chips are melted.
• Dip each truffle into the melted chocolate, and spin to allow excess to drip off. Use a fork to lower the truffle for dipping or a tooth pick to dip.
• Sprinkle the truffles with nuts or sprinkles and set back in refrigerator to harden.
• Store Chocolate Praline Truffles in an airtight container in refrigerator for 1 week.

CHOCOLATES WITH PRALINE FILLING

Steps:

• Before starting this Chocolates with Praline Filling recipe, organise the necessary ingredients for the tempering process.
• Melt the chocolate in the microwave, working in periods of 1 minute. Make sure you don't melt the chocolate for too long so it doesn't burn. Stir the chocolate during every interval until melted completely.
• Stir the melted chocolate with a rubber spatula. At this stage, the temperature should be between 40 and 45°C maximum. The use of a laser thermometer is recommended for this operation.
• Wait until the temperature goes down to 35°C. To speed things up, transfer the chocolate from one bowl to the other.
• The temperature is gradually cooling down (38.2°C in the picture).
• Combine well with a rubber spatula until cooled down to the desired temperature. Try to combine constantly.
• The temperature is now at 35.4°C.
• Add Mycryo cocoa butter (1% of the total weight of chocolate). We need 5 grams for this recipe. Sift the powder through a fine sieve.
• Combine the Mycryo cocoa butter carefully with a rubber spatula and incorporate to the warm chocolate.
• Continue stirring while monitoring the temperature. Milk chocolate needs to cool down to 28°C.
• You will notice the temperature is slowly cooling down...
• ... 30.6°C...
• ... 29.4°C...
• ... 28,9°C...
• ... and eventually the desired 28°C. The process and temperatures are exactly the same for white chocolate. The difference with dark chocolate is the final temperature (31°C instead of 28°C).
• Fill the cavities of the mould of your choice. For this recipe I used a chocolate mould with swirled round shapes. No matter what mould you use, make sure the cavities are deep.
• Fill the cavities up to the top, even overflowing a little. From now on, the chocolate should be maintained at a temperature of 28°C.
• Using the handle of a chocolate spatula, tap on the sides of the mould to remove air bubbles. This will prevent the formation of air bubbles on the surface of the chocolates.
• Flip the mould over the chocolate bowl to empty the cavities. Let the chocolate to drip off.
• Tap the side of the mould with the spatula to get rid of the excess.
• Place the mould on your workbench and scrape the surface with the spatula to remove any chocolate excess.
• Leave to crystallize for now.
• Flip the mould onto a sheet of greaseproof paper...
• ... and leave to cool at room temperature.
• For the praline filling: Organise all the ingredients.
• In a bowl, place the Mycryo cocoa butter or cocoa butter mass. Both types can be used for this recipe. Add the dark and milk chocolate. Melt in the microwave.
• Combine the melted cocoa butter and chocolate together carefully with a rubber spatula.
• In a separate bowl, place the almond and hazelnut praline paste...
• ... add the artisanal hazelnut paste...
• ... and combine with the spatula.
• Add the chocolate and cocoa butter preparation...
• ... and combine with the rubber spatula.
• The preparation should be around 25°C.
• Transfer the preparation in a piping bag...
• ... close the bag...
• ... and lay it flat on the worktop surface.
• At this stage, the chocolate is partially crystallized. You might notice some chocolate shells are already detached from the mould, thanks to the see-through material. This means the tempering process has been done correctly.
• Flip the mould on your workbench...
• ... with the cavities facing up.
• Using the chocolate spatula, scrape the surface of the mould.
• Cut the tip of the bag containing the praline filling in order to obtain a diameter of 0.5 cm. Fill all cavities and leave a 3mm gap on top. This gap is important to close the shell.
• At this point, the chocolates should look like this. Place in the fridge for 10 to 15 minutes.
• Take the mould out of the fridge when the filling has set.
• Cover all the cavities with a layer of tempered chocolate...
• ... using a piping bag for a more precise operation.
• Tap with the spatula handle to get rid of air bubbles.
• Scrape the surface again.
• Leave to crystallize in the fridge for 20 minutes.
• Take the mould out of the fridge and flip it on your workbench. Slightly twist the mould to release the chocolates. The chocolate should come away from the mould very easily.
• Collect all the chocolates...
• ... and store them in the fridge.
• Enjoy these delicious chocolates! They should have a glossy finish without any white marks.

PRALINE GANACHE (FOR FILLING CHOCOLATES)

Steps:

• 1. Combine the heavy cream with the glucose syrup in a suacepan. Bring to a boil, remove from te heat, and add the hazelnut liquer.
• 2. Combine the cocoa butter with the praline paste, and add to the chocolate.
• 3. Pour the cream over the chocolate/praline mixture and allow to sit for at least 2 minutes before stirring to emulsify. If the chocolate does not melt, place the bowl over a post of simmering water and stir until the ganache is smooth and there are no lumps.

GANACHE, SOFT FILLING FOR CHOCOLATES ETC...

Steps:

• To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
• Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
• Put butter and cream in a saucepan and bring to boil, stirring all the time.
• Remove from heat and add chocolate and liqueur.
• Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
• Use as soft filling for chocolates and tartes.
• This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
• By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
• If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !

COFFEE GANACHE (FOR FILLING CHOCOLATES)

Steps:

• 1. Combine the heavy cream and coffee in a sauce pan. Bring to a boil. Remove from heat, cover, and let steep for 5 minutes.
• 2. Strain the coffee out of the cream using premoistened cheese cloth. Wring the coffee in the cheese cloth to ensure maximum extraction.
• 3. Return the cream to its origional weight by adding milk.
• 4. Add the glucose syrup to the flavored ceam mixture. Bring to a boil.
• 5. Remove from heat, add the coffee liquor.
• 6. Pour the hot coffe/cream mixture over the chocolate and the butter. Let sit for at least two minutes before stirring. If the chocolate does not melt entirely, place over a double boiler, stirring constantly untill the ganache is smooth and no lumps remain.

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

BANANA CAKE WITH PRALINE FILLING & WHITE CHOCOLATE GANACHE RECIPE - (4.3/5)

Steps:

• Cake: Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper. Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside. In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions. With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans. Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the center of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour. To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4″-inch margin around the edges. place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans. Praline Filling With a large chef's knife chop the pecans. Or pulse in a food processor being careful not to turn into paste. Add the sugared pecans to the white chocolate ganache and stir to mix well. Sugared Pecans Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling. Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.) While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees. Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thickness of paper towels. Repeat the process with the remaining nuts. White Chocolate Ganache Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature. In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. taking care not to over beat, which would cause the ganache to separate.