Name: Chocolate pralines with ganache cream and cognac
Total time: 1 h 30 min
Ingredients: 230 tablespoons of chocolate; 180 ml sweet cream; a knob of butter; 1-2 tablespoons cognac

Ingredients:

ingredients for the filling:

230 tablespoons of chocolate
180 ml sweet cream
a knob of butter
1-2 tablespoons cognac

Instructions:

preparation procedure:

Melt the chocolate couverture over a water bath. Using a household thermometer, make sure that the melting temperature does not exceed 50 degrees (for dark chocolate) or 45 degrees (for white or milk chocolate). Stir constantly.

Once the chocolate is melted, it needs to be cooled to 26 degrees, which can be done by stirring or by adding chocolate chunks. Then reheat the chocolate to 32 degrees (for dark chocolate) or 30 degrees (for white or milk chocolate). When the chocolate has reached the right temperature, remove the pan from the water bath.

Wash the silicone moulds with water only, wipe with a dry cloth and make sure that no drops of water remain in the mould. Pour the chocolate into the moulds and turn over until all the sides are covered with chocolate. Pour the excess chocolate back into the chocolate container and cool.

Once the chocolate has set, pour a little chocolate into each hole and brush the chocolate on the sides of the mould. Pour off the excess chocolate again and cool. In the meantime, prepare the filling.

Break the edible chocolate into pieces and shake in a bowl. Heat the cream and butter on the stove. Before it boils, turn off the heat and pour over the chocolate pieces. Stir until the mixture is completely smooth. Add the cognac and stir again.

Pour the mixture into the wells of the moulds. Fill just a millimetre below the edge and level the surface with a spatula. Followed by sealing the moulds.

Pour the melted chocolate couverture (prepared using the same procedure as above) over each hole and scrape off the excess chocolate with a spatula.

Place the moulds in the fridge, leave to set for about 2 hours and then simply squeeze the praline out of the moulds with your fingers and serve.

Ingredients:

ingredients for the filling

230 tablespoons of chocolate
180 ml sweet cream
a knob of butter
1-2 tablespoons cognac

Instructions:

preparation procedure

	Melt the chocolate couverture over a water bath. Using a household thermometer, make sure that the melting temperature does not exceed 50 degrees (for dark chocolate) or 45 degrees (for white or milk chocolate). Stir constantly.
	Once the chocolate is melted, it needs to be cooled to 26 degrees, which can be done by stirring or by adding chocolate chunks. Then reheat the chocolate to 32 degrees (for dark chocolate) or 30 degrees (for white or milk chocolate). When the chocolate has reached the right temperature, remove the pan from the water bath.
	Wash the silicone moulds with water only, wipe with a dry cloth and make sure that no drops of water remain in the mould. Pour the chocolate into the moulds and turn over until all the sides are covered with chocolate. Pour the excess chocolate back into the chocolate container and cool.
	Once the chocolate has set, pour a little chocolate into each hole and brush the chocolate on the sides of the mould. Pour off the excess chocolate again and cool. In the meantime, prepare the filling.
	Break the edible chocolate into pieces and shake in a bowl. Heat the cream and butter on the stove. Before it boils, turn off the heat and pour over the chocolate pieces. Stir until the mixture is completely smooth. Add the cognac and stir again.
	Pour the mixture into the wells of the moulds. Fill just a millimetre below the edge and level the surface with a spatula. Followed by sealing the moulds.
	Pour the melted chocolate couverture (prepared using the same procedure as above) over each hole and scrape off the excess chocolate with a spatula.
	Place the moulds in the fridge, leave to set for about 2 hours and then simply squeeze the praline out of the moulds with your fingers and serve.