Recipe for homemade spicy dark chocolate Chili Pralines with a delicious filling.
This recipe comes from Mareike Stumpf and we have provided the images and text. Take a look at her Blog Zuckerschnee .
Ingredients for approx. 20 pralines:
- 100 g sugar
- 200 ml water
1 fresh Chili or alternatively chili powder (Our suggestions: Cayenne powder, Tabasco powder, Habanero powder)
- 150 g dark chocolate
Mix the water, sugar and coarsely cut chili pieces in a pot and heat everything until the liquid becomes somewhat viscous. Remove the chili and let this cool. The liquid will crystallise so that it has the consistency of sorbet.
While the spicy liquid cools, you can break your chocolate into coarse pieces and melt it in a water bath. When this is melted, fill your praline moulds half full with chocolate. Shake the moulds to wetten the rim with chocolate. Then let these cool.
When the chocolate has solidified (it is best to put the moulds in the freezer for a short time), put a dollop of "chili sorbet" in the middle of each. Then fill the mould with more chocolate, and let this cool.
Remove the chocolates from the moulds, and enjoy