Pudding pralines

andjelastar

Simple and tasty. It’s better to prepare double round in advance, because these babies will vanish before you blink. 

Ingredients:

  • 200 gr chocolate for cooking
  • little spoon of oil
  • 500 ml of milk
  • 1 pudding ( you choose preferred taste )
  • 3 spoon of sugar
  • 100 gr of butter
  • a couple of hazels or almonds
  • mold for pralines

Directions:

  • Melt chocolate on the steam with one little spoon of oil.
  • Pour with spoon chocolate in molds (you need to have enough to smear on the walls and to have enough to cover the bottom).
  • Leave in fridge to tighten.
  • Cook pudding in 500 ml of milk sweeten with 3 spoon of sugar.
  • When pudding is cooled, whisk it with 100 gr of butter which you left before on room temperature to soften a little bit.
  • Filled in pralines with cooled mixture, leave a little space, so you can close them with chocolate.
  • Put in the middle chopped hazel or almond if you wish.
  • Leave in fridge to tighten circa 20 minutes.

P.S. Cream will be enough for approximately 30 pralines, but you will need to melt more chocolate for double round.

Food

Pudding pralines

andjelastar

Simple and tasty. It’s better to prepare double round in advance, because these babies will vanish before you blink. 🙂

Ingredients:

  • 200 gr chocolate for cooking
  • teaspoon of oil
  • 500 ml of milk
  • 1 pudding ( you choose preferred taste )
  • 3 spoon of sugar
  • 100 gr of butter
  • a couple of hazels or almonds
  • mold for pralines

Directions:

  • Melt chocolate on the steam with one teaspoon of oil.
  • Pour with spoon chocolate in molds (you need to have enough to smear on the walls and to have enough to cover the bottom).
  • Leave in fridge to tighten.
  • Cook pudding in 500 ml of milk sweeten with 3 spoon of sugar.
  • When pudding is cooled, whisk it with 100 gr of butter which you left before on room temperature to soften a little bit.
  • Filled in pralines with cooled mixture, leave a little space, so you can close them with chocolate.
  • Put in the middle chopped hazel or almond if you wish.
  • Leave in fridge to tighten circa 20 minutes.

P.S. Cream will be enough for approximately 30 pralines, but you will need to melt more chocolate for double round.

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