By
chef patrick Asfaux4.4/5
(12reviews)
· 🍳 26 made it
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2.1 oz (60 g) white or dark chocolate (according to taste)
2.1 oz (60 g) praline
0.8 cup (20 cl) of liquid fresh cream with 30% fat content
Step-by-step directions
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.
You enjoyed this recipe of praline cream?
Discover other recipes of creams, or browse the desserts category. This dish pairs well with Coteaux du Layon and Vouvray.
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Add AFTouch to your home screen
A shortcut on your phone for one-tap access.
How to do it on iPhone :
1. In Safari, tap the Share button (square with an up arrow, at the bottom of the screen).
2. Scroll down and tap "Add to Home Screen".
3. Tap Add at the top right.
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