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Gingerbread Pralines
Ingredients
| 250 g | gingerbread |
| 50 ml | orange juice |
| 150 g | chocolate, melted |
| 50 g | butter, melted |
| 1 tbsp | rum |
| For decoration / coating: | |
| chocolate or cacao, grated |
Method
Preparation time: ca. 20 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a
Chop the gingerbread very fine using a blender.
Melt the chopped chocolate and the butter using a microwave for about 3-5 minutes at a low setting and stirring in each every 30 seconds. Stir the chocolate until it is smooth, shiny, and completely melted. Other methods to melt both ingredients can also be used. Melt both ingredients in separate bowls and then combine after they have been melted.
Add the melted butter, rum, orange juice, and the gingerbread, mix well.
Refrigerate for one hour, then make small balls (about 20 g) and roll them in your favourite coating the pralines (grated chocolate, cacao, etc).
Tips:
- Use old gingerbread as it is the best for this recipe. It can be finely chopped very easily and then you get very fine pralines.
- You can also use gingerbread leftovers from a gingerbread house.
- You can replace the butter with 2 tablespoons of sour cream and reduce the orange juce in order to get the right consistency.
Melt the chopped chocolate and the butter using a microwave for about 3-5 minutes at a low setting and stirring in each every 30 seconds. Stir the chocolate until it is smooth, shiny, and completely melted. Other methods to melt both ingredients can also be used. Melt both ingredients in separate bowls and then combine after they have been melted.
Add the melted butter, rum, orange juice, and the gingerbread, mix well.
Refrigerate for one hour, then make small balls (about 20 g) and roll them in your favourite coating the pralines (grated chocolate, cacao, etc).
Tips:
- Use old gingerbread as it is the best for this recipe. It can be finely chopped very easily and then you get very fine pralines.
- You can also use gingerbread leftovers from a gingerbread house.
- You can replace the butter with 2 tablespoons of sour cream and reduce the orange juce in order to get the right consistency.
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Comments by other users
TIP: If the gingerbread is still too fresh, you might wish to bake it on low temperature that will allow to chop the gingerbread to a breadcrumb, and finely to make round beautiful spheres.
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hope
09/01/2009 00:32 o'clock