150 grams of hazelnuts (50 grams of whole nuts, 100 grams of grounded hazelnuts)
Vanilla aroma
Instructions
Put the whipping cream in a bowl and heat it up but just before boiling, remove and add the broken chocolate pieces and let it stand for a minute. Then stir well with a whisk to melt the chocolate and combine nicely into a silky cream. Also stir in a pinch of salt and little vanilla aroma then allow to cool. Then place in the refrigerator for at least 1 hour to harden well.
Grind 100 grams of hazelnuts into sandy consistency (or you can use already ground hazelnuts).
Then take a teaspoon of the chocolate ganache, push one whole hazelnut into it and close it on the spoon with your fingers. The chocolate melts quickly with a touch, so put it from a spoon on the ground hazelnuts, sprinkle the praline with ground hazelnuts and then shape it into a ball with your hands, roll it up and put it in a serving paper. Continue until the ingredients run out.If you store pralines in the refrigerator, they will be firmer.