Please note: Must stand cold for one night!
Supposedly the super praline from the movie “Chocolat”.
1. chop half of the dark cooking chocolate, melt with the whipped cream over a warm water bath. Add butter, stir until smooth and creamy, cool.
Beat the cream with the whisk of a hand mixer. Fill a piping bag with a round nozzle (No. 12) and pipe the mixture onto parchment. Leave to set in the refrigerator for one night. 3.
A day later, melt the remaining dark cooking chocolate over a bain-marie and cool to body temperature (dip your fingers in it: it must not feel too hot or too cool). Dip cream puffs in cooking chocolate, dry on parchment.
Heat the white cooking chocolate and dip only the tops of the solidified chocolates into it. Dry.
Tip: Feel free to use better chocolate – the more delicious the result!
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