Recipe - Praline Cream In A Chocolate Cup

100 g Plain chocolate
75 g Blanched almonds
2 tablespoon Caster sugar
One half teaspoon Salt
1 tablespoon Water
1 Orange
300 ml Double cream
3 tablespoon Orange liqueur

TO SERVE
Mint sprig
Cocoa powder
1 Orange; segmented

1 Melt the chocolate in a small pan over a medium heat, taking care not to
boil. Preheat the grill to high.

2 Using a small brush, paint the melted chocolate on the inside of two
paper or foil muffin cases, making sure the top is fairly thick. Place onto
a plate and transfer to the freezer to set.

3 In a bowl mix the almonds, sugar, salt and water together. Sprinkle the
mixture in a single layer onto a baking sheet and grill for 12 minutes,
until browned and caramelised.

4 Reserving a few strands for a garnish, grate the orange into a large
bowl. Pour in the double cream and orange liqueur.

5 Turn the almonds under the grill and return for another minute. Using an
electric whisk, whisk the cream to soft peaks.

6 Check the chocolate cups and rebrush if necessary. Remove the almonds
from under the grill. Sprinkle onto the chopping board and allow to cool.

7 Remove the chocolate cups from the freezer. Carefully peel the paper case
away from the chocolate. Place one onto a serving plate.

8 Coarsely chop the caramelised nuts and stir into the orange cream. Spoon
the orange praline cream into a piping bag and pipe into the chocolate cup.

9 Decorate with a dusting of cocoa powder, the reserved orange zest strands
and a mint sprig.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.