How to Make Belgian Chocolate Praline

Chop dark and milk chocolate into small pieces.

Heat heavy cream in a saucepan over medium heat until just simmering.

Pour hot cream over chopped chocolate and let sit for 2-3 minutes.

Stir the mixture until smooth and fully combined.

Add butter, powdered sugar, and vanilla extract to the chocolate mixture; stir until smooth.

Chill the mixture in the refrigerator for about 30 minutes until firm.

Toast hazelnuts and almonds in a dry skillet over medium heat until fragrant, about 5-7 minutes.

Chop toasted nuts finely and set aside.

Scoop small amounts of the chilled chocolate mixture and roll into balls.

Roll each chocolate ball in chopped nuts to coat evenly.

Melt additional chocolate for dipping in a double boiler.

Dip each nut-coated chocolate ball into the melted chocolate, ensuring full coverage.

Place dipped pralines on parchment paper to set.

Sprinkle with sea salt before the chocolate hardens.

Allow pralines to set completely at room temperature or in the refrigerator.

Once set, store pralines in an airtight container.

Spice Level:

Allergens