Recipe: Praline Cream

1 Melt the chocolate in a double boiler with the same weight of praline.

2 Meanwhile, pour the liquid cream (30%) into a mixing bowl then place in the freezer for 5 minutes (with the whisk).

3 Remove the chocolate from the double boiler and let cool while stirring.

4 Remove the cream and whip it into firm whipped cream without adding sugar. Put a little of it in the chocolate while stirring with a whisk, then mix the rest with a wooden spatula by lifting (like for a soufflé) then store in the refrigerator for 1 night.