Liège pralines

Liège pralines

We love chocolate here! So, when you want to treat yourself, you like to taste a little chocolate cream for dessert. It’s the simple dessert we love, especially when it’s homemade.

10 years ago, I created this blog. Thanks to the reader who reminded me! What beautiful moments of gluttony we shared.
One of the most popular recipes during those years was that of chocolate creams. This is a recipe that I still make very regularly, because you never get tired of these little creams. They are so much better than the ones you buy.

It is a chocolate praline version that I propose to you today. These are really very tasty. Especially with the little whipped cream on top.
Who would still want to keep buying them after that?

Liège pralines:

500g whole milk
110 g Pralinoise
2 eggs
50g sugar
20g flour
110 g full cream
1 tsp icing sugar

Heat the milk in a saucepan.
Add the Pralinoise and mix well.

Mix eggs, sugar and flour.

Pour the chocolate milk over it while whisking.
Put everything back in the saucepan and thicken over low heat while stirring. Stop cooking as soon as the mixture thickens. I like that my custards don’t get too set and they will thicken up a bit more as they cool.

*If you have a food processor, just put all the ingredients in the bowl and heat for about 10 minutes at 90°C, speed 3.

Immediately divide the cream into 6 jars.
Leave to cool, then refrigerate.

Whip the very cold cream and the icing sugar into whipped cream, then put it on the cold cream.
Decorate with a little grated chocolate (or even praline).

Liège pralines

To finish: for a slightly more chocolatey result, you can replace 20 g of Pralinoise with the same amount of dark chocolate.

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