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GRAND NOIR chocolate pralines with cranberry filling

Recipe serves 4:

240 g GRAND NOIR
80 g dried cranberries, finely chopped
60 g pistachio nuts, coarsely chopped
100 g dark chocolate, melted

Preparation:

Shape the finely chopped cranberries into 12 small balls. Cut the GRAND NOIR into 12 slices and press down on each slice to flatten it slightly. Place the cranberry balls onto the cheese slices, wrap the cheese round the cranberries and carefully shape into pralines. Once done, leave the pralines to stand in a cool place for 1 hour. After that, coat with a fine layer of melted chocolate and sprinkle with the chopped pistachios. Leave on a rack to dry before eating.

Tip:

Serve the pralines for dessert with a blackberry, raspberry or mango coulis.

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