Praline Ganache (for filling chocolates)
|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|
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DirectionsCombine 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.