Rococo Praline Cream

Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

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.


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


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