Easter time is approaching and in my household is always a big deal, probably even more than Christmas itself. Not so much for the religious aspect, but because it seems an even better occasions to bring all the family together. The list of the menu is usually quite long, and most of it changes every year, with the exception of lamb and another small thing, these chocolate and almonds praline. As they are quite small and their taste is not overly sweet, they are not served as final dessert (as I am of Italian origins, that would of course be the original Italian tiramisu recipe), but as an interlude between the first and the second main course. The nuts and the milk chocolate tame the strong taste of the dark chocolate, making this dessert a good alternative to the traditional sorbet (which is normally used as a break between the firs and main course).
This recipe is with rum but we always prepare an alcohol-free version with the juice of one orange.
So, even if you don’t celebrate Easter, you can try these easy pralines, or, if you think they’re too good for them in the kitchen, you can test your skills with the tiramisu italiano recipe.
The ingredients will give you about 15-20 pralines.
80gr dark chocolate
300gr milk chocolate
100gr hazelnuts, finely ground
250gr almonds, sliced
1 tbsp rum
Add the two chocolates to a pan and melt them on a very low heat, then take off the stove and add the ground hazelnuts. Add the rum and the almonds and let it cool slightly to room temperature. Take a spoonful of the mix and form a ball, then lay it on a sheet of greaseproof paper and repeat the operation until you finish the ingredients. They’re ready to serve when they’re completely solidified.