This delicate and sophisticated dessert has quickly become my summer favourite. It packs a smooth hazelnut flavor paired with subtle hints of tonka bean and chocolate. It is a delight to eat as you bite into the crispy thin layer of chocolate only to find a crunchy hazelnut covered in the most creamy and refreshing mousse.

Pralines are such elegant sweets that you'll feel pampered everytime you enjoy one. And they are an amazing gift for friends too! Without any further adew, here's the recipe.


HAZELNUT MOUSSE 

120 g soaked cashews

120 ml hazelnut milk

70 g hazelnut butter

40 ml maple syrup

1/4 teaspoon salt

1/4 teaspoon shaved tonka bean

~20 pieces raw hazelnuts

Blend all ingredients until you reach a creamy consistency. Pour the hazelnut mousse into your desired moulds halfway up and pop a hazelnut inside; add more mousse ontop if necessary, to completely fill the mold. If you don't have a praline mould, you can use a pliable icecube mold (ideally silicone). Freeze for minimum 6 h. 


ROASTED HAZELNUTS

50 g ground hazelnuts

1 tablespoon maple syrup

1 tablespoon coconut oil

Preheat the oven at 180 degrees C. Mix all your ingredients and spread ontop of a baking tray lined with parchment. Roast for 10-15 min and allow to cool. 


CHOCOLATE SHELL 

50 g cacao butter

50 g dark chocolate (70%)


Once the mousse is frozen and the hazelnuts are roasted, it's time to put everything together. For the chocolate shells, combine butter and chocolate in a bowl and melt over bain-marie until the mixture reaches 46 degrees C. Release the pralines from the mold and dip each one in the chocolate, working fairly quickly as the mousse will start to melt. Cover with roasted hazelnuts and let them come to room temperature before eating. 


Make sure to save this recipe, I promise it will become one of your favourites!