Cherry Praline Recipe

Ingredients

• 1/8 l heavy cream
• 100 g milk chocolate
• 100 g dark chocolate
• 4 tbsp cherry brandy (Kirschwasser)
• 30 g coconut fat
• 200 g dark chocolate couverture
• approx. 20 candied cherries

Preparation

1. Bring the whipping cream to a boil once in a pot, then remove it from the heat.

2. Crumble the chocolate and add it to the whipping cream, stirring until melted.

3. After the mixture has cooled slightly, add the kirschwasser (cherry brandy) and the coconut fat and let them melt as well.

4. Stir everything well until it forms a uniform mixture.

5. Take a sheet of plastic wrap and line a loaf pan (approx. 20 cm length) with it.

6. Pour the truffle mixture in, smooth the surface, and chill in the refrigerator for about 1 hour.

7. Turn the mixture out onto a work surface and peel off the plastic wrap.

8. Now cut the truffle mixture into small rectangles and chill them again in the refrigerator for about 1 hour.

9. Now melt the couverture in a water bath and dip the pralines into the couverture with a fork, or if available, praline forks, completely coating them.

10. Place the cherry pralines on a cake rack lined with foil.

11. Top each praline with half a cherry and let them dry thoroughly.