Indulge in the exquisite richness of this Chocolate Liégeois, enhanced with a unique touch of homemade hazelnut-almond praline. This classic dessert combines smooth, velvety chocolate cream with a light, creamy topping, making it an irresistible treat that’s both satisfying and elegant.
Why You’ll Love This
The Chocolate Liégeois is a dessert lover’s dream, featuring a deep chocolate flavor enriched with the nutty crunch of praline. It’s an easy-to-make recipe that feels gourmet, providing a perfect blend of textures from the silky chocolate base to the fluffy whipped cream.
Perfect Occasion
This dessert is ideal for concluding a dinner party or a special family meal on a sweet note. It’s also great for celebrations or any time you want to treat yourself and your guests to something special and indulgent.
Decoration Tips
For a stunning presentation, layer the chocolate cream and whipped cream in clear glasses to show off the contrasting textures. Top with a generous sprinkle of crushed praline, and perhaps a few chocolate shavings or a mint leaf for an extra touch of sophistication.
For the Chocolate Cream:
- Mix Ingredients:
- In a saucepan, combine 500ml of half-skimmed milk with 20g of sugar and 25g of cornstarch. Mix these ingredients cold to avoid lumps.
- Cook Mixture:
- Heat the mixture gently, then add 130g of 63% dark chocolate, broken into pieces.
- Thicken:
- Stir continuously until the mixture thickens to a pudding-like consistency.
- Chill:
- Pour the chocolate mixture into four large glasses or six medium glasses and refrigerate for 2 hours.
For the Whipped Cream:
- Prepare Cream:
- In a bowl, mix 50g mascarpone with 150g heavy cream and 20g powdered sugar.
- Whip:
- Beat the mixture until it forms stiff peaks, adjusting the amount of mascarpone to achieve the desired thickness.
For the Hazelnut-Almond Praline:
- Quick Method:
- Roast 300g almonds and 300g hazelnuts in the oven at 150°C (302°F) for 25 minutes.
- Make a dry caramel with 400g granulated sugar, then pour it over the toasted nuts on a silicone mat.
- Once cooled, blend into a fine praline.
- Traditional Method:
- Make a caramel with 400g sugar and 100g water until it reaches 116°C (241°F).
- Coat the toasted nuts in this caramel, then stir continuously for 20 minutes as it cools. Blend into a praline once cooled.
To Serve:
- Spoon or pipe the whipped cream on top of the chilled chocolate cream in each glass. Sprinkle with the homemade praline for a crunchy contrast.
Enjoy this delightful Chocolate Liégeois with Hazelnut-Almond Praline, a perfect ending to any meal that’s sure to impress and satisfy your sweet tooth!
