Let me take you on a journey inspired by the night sky, where each praline is a twinkling star, and the flavors dance like constellations in your mouth. The idea behind these elegant chocolate pralines came from my childhood fascination with stargazing. I wanted to capture that sense of wonder and surprise in a dessert, using unexpected flavors like lavender and a sprinkle of sea salt to elevate the rich chocolate experience.
**Ingredients:**
– 200g dark chocolate (70% cocoa)
– 100g milk chocolate
– 100g heavy cream
– 50g unsalted butter
– 1 tablespoon culinary lavender buds
– 1 teaspoon vanilla extract
– 100g praline paste (store-bought or homemade)
– Sea salt flakes (for garnish)
– Edible gold leaf (optional, for decoration)
**Instructions:**
Melt the chocolates together in a heatproof bowl set over a pot of simmering water, stirring gently until smooth. Ensure that no water gets into the chocolate, as this will seize it. Remove from heat and let it cool slightly.
In a small saucepan, combine the heavy cream and lavender buds. Heat over medium heat until just simmering, then remove from heat and let steep for about 10 minutes. This process allows the lavender to infuse its aromatic essence into the cream.
Strain the cream through a fine mesh sieve to remove the lavender buds, pressing gently to extract as much flavor as possible. Return the infused cream to the saucepan and add the unsalted butter and vanilla extract. Heat gently until the butter is melted and the mixture is well combined.
Pour the lavender-infused cream mixture over the melted chocolate. Add the praline paste and stir until fully incorporated and smooth. The result is a luscious, aromatic ganache that will melt in your mouth.
Allow the ganache to cool to room temperature, then transfer it to a piping bag fitted with a round tip. Line a baking sheet with parchment paper. Pipe small mounds of ganache onto the prepared sheet, leaving space between each mound.
Refrigerate the pralines for about 1 hour, or until firm.
Once the pralines are set, remove them from the refrigerator. Using a fork or a small dipping tool, dip each praline into the remaining melted dark chocolate, allowing excess chocolate to drip off. Place the dipped pralines back onto the parchment paper.
While the chocolate is still wet, sprinkle each praline with a few flakes of sea salt and, if desired, a delicate piece of edible gold leaf for an extra touch of elegance.
Let the pralines set at room temperature or in the refrigerator until the chocolate coating is firm.
These Chocolate Praline Constellations are not just desserts; they are a celebration of flavors, an intricate balance of sweet and floral, with a hint of salt that elevates the chocolate experience to new heights. Enjoy them on a starry night, share them with loved ones, or simply indulge in their celestial beauty.