Pralinoise Spread using a Thermomix
(5)
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Dive into the luscious world of Praline Vegetable Cream, where velvety chocolate praline meets the nutty embrace of almond milk, creating a dessert so indulgent it could make even the most stoic food critic swoon! This creamy concoction hails from the heart of culinary innovation, merging traditional flavors with a modern twist. Did you know that praline originated in France, named after a French diplomat who loved his sweets? With just a handful of ingredients, including rich coconut cream that adds a tropical flair, this dessert is not just a treat for your taste buds but also a delightful conversation starter at dinner parties. Serve it chilled, and watch as your guests dive in with the enthusiasm of kids in a candy store!
Ingredients
- 100 g Milk chocolate
- 100 g Pralinoise
- 50 g Milk
- 20 g Butter
Steps
Melting the Milk Chocolate
- Cut in pieces, and add 100 g of milk chocolate in the food processor bowl.
- Mix manual: 5:00min / 50°C / Speed 2.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content in the bowl.
Melting the Pralinoise
- Rinse the food processor bowl.
- Cut in pieces, and add 100 g of pralinoise in the food processor bowl.
- Mix manual: 5:00min / 50°C / Speed 2.
Combining Ingredients
- Add 50 g of milk, 20 g of butter in the food processor bowl.
- Mix manual: 2:00min / 50°C / Speed 3.
- Transfer the content of the bowl in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 3.
Cooling and Storing
- Pour the content of the food processor bowl in an airtight jar.
- Refrigerate until thickened
- Serve Cold.
