Chocolate Praline Log
19
Nov
Nov
This is the log that started it all!
1 lb praline paste (available fresh at The Peppermill)
1 lb premium white coating chocolate
1 lb bittersweet coating chocolate
6 oz hazelnut brittle
2 cups cornflakes
Tools you will need:
Long plastic log mold
Plastic or silicone texture sheet cut to the length of the mold
1
Melt the chocolate and praline in a microwave or double boiler. Stir to combine and melt completely. Use an immersion blender to smooth out all lumps of praline. Stir in brittle and cornflakes.
2
Line the mold with texture sheet. Pour the chocolate mixture into the mold. Tap the mold a few times on the countertop to settle the chocolate. Place in refrigerator for 1 hour to set.
3
When the log is firm, release the two ends with a spatula and invert the log onto a tray. Gently remove texture sheet. Decorate with edible metallic paint as
desired. Serve. Store at cool room temperature.
CategoryCookies And Sweets, Dessert, Recipes
Ingredients
1 lb praline paste (available fresh at The Peppermill)
1 lb premium white coating chocolate
1 lb bittersweet coating chocolate
6 oz hazelnut brittle
2 cups cornflakes
Tools you will need:
Long plastic log mold
Plastic or silicone texture sheet cut to the length of the mold