Method :
- Line a baking tray with baking
paper and spread the almonds and hazelnuts over the tray.
- Combine the sugar and 80ml water
in small saucepan.
- Stir over low heat, without
boiling, until the sugar dissolves.
- Bring to the boil, then reduce the
heat and simmer until the mixture turns a light golden color.
- Pour the hot toffee over the nuts
and allow to set hard.
- Break the toffee into small pieces
and work in a food processor until it is finely crushed.
- Set the praline aside.
- Melt the chocolate and butter in a
small saucepan, stirring over low heat until the chocolate has
melted and the mixture is smooth.
- Add the cream, egg yolks and
coffee liqueur.
- Stir until smooth, then cool to
room temperature.
- Stir in processed praline.
- Shape 1.5 tsp of mixture into
balls.
- Roll in sifted cocoa powder just
before serving.
Serves 35
Use pecans, pistachios or walnuts in
place of almonds and hazelnuts.
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