These Maple Praliné Chocolates make an excellent gift, to others or oneself!, to beguile the hours on Christmas Eve before midnight strikes! Have a merry one, friends!
Ingredients (makes about fifteen chocolates):
170 grams/6 ounces good quality dark chocolate (at least 65% cocoa)
80 grams/2.85 ounces Praliné
1 1/2 tablespoon pure (Grade A) Canadian Maple Syrup
In a medium bowl over simmering water, melt 130 grams/4.5 ounces dark chocolate, until smooth, shiny and silky. Remove from heat, and stir in remaining dark chocolate with a spatula, to help chocolate cool. Then, return over simmering water, until smooth and slack again, to temper. Remove from the heat.
Spoon Praliné into a small bowl. Stir in Maple Syrup and about two tablespoons melted dark chocolate until well-blended. Place in the refrigerator, an hour, to chill.
Using a clean brush (like a small paint brush), coat the bottom of sides of fifteen indentations in a silicon chocolate mold with melted dark chocolate. Chill in the refrigerator, half an hour, then reapeat, to make sure there is no uncoated spaces left. Return to the refrigarator, to chill and harden, another half hour.
Spoon about ¾ teaspoon of chocolate Praliné mixture into each chocolate case, and return once again to the refrigerator to chill, a quarter of an hour.
Finally, spoon about a teaspoon of melted chocolate onto the Maple Praliné of each chocolate, spreading to the edges to form the base. Return to the fridge and chill at least a couple of hours.
Just before serving coffee after lunch or dinner, carefully remove Maple Praliné Chocolates from the mold.
You can also enjoy these delicious Maple Praliné Chocolates with Champagne!
