Recipe for homemade spicy dark chocolate Chili Pralines with a
This recipe comes from
Mareike Stumpf and we have provided the images and
text. Take a look at her Blog Zuckerschnee
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
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.
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
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