Rococo Praline Cream

Name: Rococo Praline Cream
Yield: Serves 12
Ingredients: 175 g Gianduja praline (see p52) or ready-made Gianduja ‘Noisette’ (for stockists), broken into pieces; 10 g liquid glucose or honey; 50 g Grenada dark couverture chocolate (71% cocoa solids), broken into pieces; 3 gelatine leaves; 350 ml whipping cream; 200 ml milk

Preparation info

Serves
12

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

This rich dessert is a fail-safe crowd pleaser at our chocolate summer school. Serve it unadulterated in individual glasses, layer it with whipped cream, lemon cream or strawberry mousse, or pipe the chilled cream into pre-baked pastry shells. It is best made a day ahead.

Ingredients

50 g Grenada dark couverture chocolate (71% cocoa solids), broken into pieces
175 g Gianduja praline (see

Dessert
Summer

Method

Melt both chocolates in a bowl over a bain-marie. Stir in the liquid glucose or honey, remove the bowl from the heat, and set aside.

Soften the gelatine leaves in a small bowl filled with iced water for 15 minutes. Bring the milk to the boil in a heavy-based saucepan. Remove from heat, squeeze the excess water from the gelatine leaves and add them to the hot milk, then blitz with a stic