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Chef Sushant Parab's Chocolate Praline Eggs

April 07, 2022 14:31 IST

Put your weekend to good use: Turn out a divine batch of Chef Sushant Parab's Chocolate Praline Easter Eggs.

This recipe can be utilised to make simply pralines too for any occasion.

 

Photograph: Kind courtesy Hotel Sahara Star

Chocolate Praline Easter Eggs

Servings: 30

Ingredients

Method

Note: For the chocolate shells, you will need to fill round or small egg-shaped moulds with tempered or warmed chocolate. Swirl around until the moulds are well-coated and leave the coated chocolate in the mould to set, perhaps in the fridge. Un-mould after 10-15 minutes.

The remaining chocolate can be tempered again later and used to coat the filled shells.

Use 70 per cent dark chocolate, mixed with stevia, instead of the white chocolate, and also for the tempered chocolate, for sugar-free eggs. Each brand of stevia has its own stevia for sugar substitution ratio provided on its packing. And instead of gulkand paste, make use of rose water flavouring.

For vegan eggs, use vegan dark chocolate, easily available, instead of white chocolate, and also for the tempered chocolate. Replace the 100 gm heavy cream with mildly warmed 75 ml soy milk combined with 25 ml extra virgin olive oil.

Chef Sushant Parab is the sous chef at Hotel Sahara Star, Mumbai.

Chef SUSHANT PARAB