Praline Ganache (for filling chocolates)

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5 oz heavy cream
2 oz glucose syrup
1 oz hazelnut liqueur
1 oz cocoa butter, (melted)
2 oz praline paste
15 oz dark or white chocolate

The Cook

Jordan Michelle Falco Recipe
Cooked to Perfection
Orlando, FL (pop. 238,300)
Member Since Jul 2011
Jordan Michelle's notes for this recipe:
Chocolates - Week 4, June 1st

These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.

This is a rescipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and other desserts.
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Combine the heavy cream with the glucose syrup in a suacepan. Bring to a boil, remove from te heat, and add the hazelnut liquer.
Combine the cocoa butter with the praline paste, and add to the chocolate.
Pour the cream over the chocolate/praline mixture and allow to sit for at least 2 minutes before stirring to emulsify. If the chocolate does not melt, place the bowl over a post of simmering water and stir until the ganache is smooth and there are no lumps.

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user Stormy Stewart karlyn255 - Jul 25, 2011
Stormy Stewart [karlyn255] has shared this recipe with discussion group:
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user Carla Cariglia CCCarla - Jun 24, 2012
coco butter? where do you find that? Not a novice in the kitten.
user Bea L. BeachChic - Aug 19, 2012
Bea L. [coffeetime] has shared this recipe with discussion groups:
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