02/11/2017Bites, to give - Desserts

Vegan Praline Chocolates

Name: Vegan Praline Chocolates
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 20 pcs
Cuisine: Vegan
Ingredients: 150 g soy cream; 300 g dark chocolate; 50 g cocoa butter powder; 40 g almonds; 40 g hazelnut; 100 g sugar; 2 tbsp hazelnut oil

Oven-free Gluten-free

For: 20 pcsDifficulty: EasyPreparation: 35 minCooking: 15 min

Valentine's Day is almost here, and you're probably in a pickle, either because you completely forgot that it's the ultimate day of the year (no kidding) to prove your love for your Bernard or Mireille, or because you're single, and well...

But we have an idea to make everyone happy: vegan praline chocolates. Because you're kind of our Valentine.

If you don't have a Valentine, it's even better! You'll have more for yourself and one more reason to indulge without thinking about future love handles.

So, happy Saint Gluttony!

PS: You don't have to have chocolate molds, we did it with financier molds, silicone ones at that, just winging it ;-)

PPS: We promised you a tajine recipe, but in the end, we don't like the photo enough... but we'll still give you the preparation steps on Instagram!

Servings

Ingredients

Cups

-soy cream 150 (g)
-dark chocolate 300 (g)
-cocoa butter powder 50 (g)

Praline

-almonds 40 (g)
-hazelnut 40 (g)
-sugar 100 (g)
-hazelnut oil 2 (tbsp)

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Steps

Prepare the mousse: Whip the soy cream with a mixer for 5 minutes (it's normal for it to stay somewhat liquid). Melt 100g of chocolate in the microwave. Allow it to cool for a few minutes and then add it to the cream, mixing well. Let it set in the fridge for 2 hours (or even overnight).
Prepare the praline: Toast the almonds and hazelnuts in the oven for 8 minutes at 180°C. Pour the sugar into a saucepan and caramelize it dry, without utensils (tilt the saucepan occasionally so that all the sugar turns into caramel). Add the almonds and hazelnuts and mix well off the heat. Pour onto parchment paper to cool. As soon as the caramel has hardened, process the praline in a blender. When you have a powder, set half of it aside. For the remaining half, add the hazelnut oil to obtain a creamy praline.
Mix the praline powder with the chocolate mousse.
Mold your chocolates: melt 200g of chocolate in a double boiler and add the powdered cocoa butter. You can temper your chocolate by using a thermometer (55°C then 28°C then 32°C). We didn't do it! Pour the chocolate into your molds to form a fairly thin layer. Wait for it to harden and fill 1/4 with praline, then top off with chocolate mousse using a piping bag.
Pour the chocolate again to close your little candies. Allow it to harden completely before unmolding.