vegan hazelnut pralines and chocolate
Ready in
1h 20 min
Preparation
20 min
Rest
20 min
Portions
30 Pieces
Cost
Medium
difficulty
easy
Vegan chocolates
Vegan hazelnut pralines and chocolate
The vegan hazelnuts pralines and pistachios are very tasty dark chocolates, with a beautiful appearance, suitable to offer or give away on any occasion, especially at Christmas, a period in which dried fruit is consumed more.
The content of the vegan hazelnuts pralines is strictly vegetable, indeed this dessert goes well with every diet, especially for those who are lactose intolerant or follow a vegan ideology. The greatness of these desserts lies in the fact that, they are two recipes put together, that is, first you need to make the hazelnut spread, a very easy recipe that is made in a few steps and that, I recommend you to make much more of it than the recipe because, in addition to spreading it on bread or rusks, you can make many other desserts such as the vegan hazelnut pie.
To get back to the point, then, once the cream is cold, then you can indulge yourself in making vegan hazelnut pralines and if you also involve the children it is even better, in fact, it can become a fun team game.
Ingredients
Custard
- 250 g 70% dark chocolate
- 150 g toasted hazelnuts
- 50 g sugar
- 150 ml rice milk or hazelnuts
- 25 ml corn oil
Composition
- 200 g chopped hazelnuts
- 200 g whole roasted hazelnuts
- 200 g pistachio flour
Directions
Heat the hazelnuts a little in the oven, put them in the blender and blend them
Aggiungete l’olio e fate continuare a frullare fino a quando non è diventato una crema
Boil the rice milk with the sugar and let it dissolve well
Melt the dark chocolate in a bain-marie* or in the microwave and start assembling
Pour the milk into the chocolate and mix well with a spatula, then, put the hazelnut cream, always stir until the ingredients have become one
Put the cream in a bowl and let it cool
When the chocolate cream has cooled, take a teaspoonful, insert a whole hazelnut in the center
With the tip of your finger or another teaspoon, drop the chocolate into the chopped hazelnuts
Make the grains adhere on all sides, then, roll it into a ball and place it in a flat plate with the pistachio flour
Try to make them all the same and when you have a dozen, put more pistachio flour on top and roll them up, so that they are well covered and put them in the cups*
Continue in this way until you have finished all the chocolate, then, put the pralines on a tray and serve
Tips
- The sugar should be dissolved in the milk, so it does not remain grainy and does not feel under the teeth.
- Chocolate is better if you melt it in a bain-marie but, it is also fine in the microwave, the important thing is not to let it burn.
- To make the pralines all the same, just fill the teaspoon with chocolate in the same way.
- Pistachio flour is a very thin grain, easily available in supermarkets in the pastry department but, if you can’t find it, buy the grain and blend it, or replace it with chopped hazelnuts with pistachios.
- The bain-marie is a cooking method that must be done with two pots, a larger one with water, it must be placed under the one in which you have to cook, making sure that the latter is suspended and does not fall into the water.
- * The cups are small pleated paper containers, inside which the sweets are placed.
- * The glass bell is a dome-shaped clear glass lid
Storage
- The hazelnut and pistachio heart pralines can be kept for up to a week in a cool place or refrigerator, always covered by a bell * otherwise they dry out.
Equipments
- Oven
- Cooker or microwave
- 2 pots for the bain marie
- 1 small saucepan
- Silicone spatula
- Bowl
- Mixer
- 2 tbsp
- 30 small cups
- Tray with bell
- 2 tea spoons
- 2 dinner plates
