Almond Praline Chocolate Rochers.

Almond Praline Chocolate Rochers

Typically I’m pretty good about rationing myself with sweets, but I’m just about eating, breathing, and dreaming chocolate right now. I blame it on Girl Scout cookie season being in full swing. Thin Mints. A box of Thin Mints triggered my demise. Valentine’s Day certainly didn’t help either. December is typically when I go off the deep end, a pure sugar coma, that takes several workouts and a steady dose of sweet fruit to recover from. But really, no one warned me about February being a close second diabetic-inducing month. Um did I not mention Girl Scout cookie season!!!! 

Earlier this month, the sweet lover in me scoured the internet for an incredible recipe. If I’m being honest, it really didn’t take long; I have a small collection of blogs I follow just to look at pictures of sweets. One of which is Sylvie’s Gourmande in the Kitchen.

Decadent. Blissful. Downright enchanting. That’s all I have to say about these Almond Praline Chocolate Rochers from Sylvie’s blog. I will admit, they require some patience. I think I had about two mini-meltdowns over these. But I have more faith in you than myself! And if you still doubt yourself, trust me, they are SO very worth it. Truly mouthwateringly delicious. 

Almond Praline Chocolate Rochers
Adapted from Gourmande In The Kitchen; makes about 20 chocolates
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Praline Filling
  1. 1 cup, unsalted toasted almonds
  2. ½ cup maple syrup
  3. 1 teaspoon vanilla extract
  4. 5.2 oz dark chocolate (70%+), chopped
  5. ½ teaspoon salt
Chocolate Coating
  1. 7 oz dark chocolate (70%+)
  2. 1/4 cup unsalted toasted almonds, chopped
Praline Filling
  1. Heat pan over medium heat. Combine unsalted toasted almonds, maple syrup, vanilla, and salt. Cook, frequently stirring, until mixture is sticky and bubbly like caramel.
  2. Spread mixture onto parchment paper. Let cool completely in the fridge, about 30 minutes.
  3. Once cooled, break into pieces and place in food processor. Process mixture until it's the consistency of almond butter.
  4. In a separate bowl, place 5.2 oz of chopped chocolate in a heat-proof bowl. Melt on medium in the microwave while stirring frequently until fully melted.
  5. Fold processed almond mixture into melted chocolate until incorporated. Place in the fridge to cool for 30 minutes.
Chocolate Rochers
  1. Removed cooled mixture from the fridge and use a spoon to scoop about a tablespoon of the mixture at a time and roll into balls. Keep formed rochers cold while preparing the chocolate coating.
  2. Set ¼ of the 7oz of chocolate aside and chop the rest. Place the chopped chocolate in a heat-proof bowl and melt in the microwave. Add reserved chocolate and stir until completely melted.
  3. Fold in chopped unsalted toasted almonds into the melted chocolate.
  4. Using two forks, dip rocher balls into the melted chocolate, coating them well on all sides. Let rochers sit in the fridge until chocolate has hardened, about 15 minutes.
Adapted from Gourmande in the Kitchen

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