Praline Chocolate Dessert Recipes

PRALINE CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,

PRALINE DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together dry cake mix and butter. Press evenly in ungreased 13x9-inch pan.
• Using same bowl, stir frosting, milk, flour and egg until blended. Pour evenly over mixture in pan.
• Bake 43 to 47 minutes or until set. Serve warm or cool. Top each serving with remaining ingredients. Store covered in refrigerator.

PRALINE-CHOCOLATE DESSERT

Steps:

• Heat oven to 350°F. Stir together dry cake mix, butter and cocoa. Press evenly in ungreased 13x9x2-inch rectangular pan.
• Stir frosting, milk, raisins, flour and egg, using same bowl, until blended. Pour evenly over mixture in pan.
• Bake 45 to 48 minutes or until set. Serve warm or cool. Garnish each serving with remaining ingredients. Cover and refrigerate any remaining dessert.

CHOCOLATE PRALINES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Remove 3 tablespoons from the ½ cup of chocolate chips and set aside.
• In a medium saucepan, combine both sugars, the cream, the butter, and the salt over medium heat. Stir until the sugars and butter dissolve. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer .
• Continue to cook without stirring until the thermometer reaches 240 F. Once the proper temperature is reached, remove the candy from the heat, take out the thermometer, and immediately add the pecans and the remaining 1/3 cup of chocolate chips.
• Begin to stir the candy vigorously. The chocolate will melt and the candy will start to get lighter in color and more opaque. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid.
• Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet. Work quickly to form the candies, as the pralines will start to set in the saucepan.
• If the candy stiffens before you're done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
• Place the reserved 3 tablespoons of chocolate chips in a small microwave-safe bowl and microwave them until melted about 40 seconds.
• Scrape the melted chocolate into a small zip-close bag and cut off the corner. Drizzle melted chocolate over the pralines in a decorative pattern.
• Place the pralines in the refrigerator to set the chocolate, about 15 minutes.
• Store chocolate pralines in an airtight container at room temperature.
• Enjoy!

PRALINE CHOCOLATE DESSERT

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan.
• Place on a baking sheet. Bake at 350° for 10 minutes.
• Cool on a wire rack. Sprinkle with pecans.
• In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly.
• Reduce heat; simmer, uncovered, for 10 minutes.
• Remove from the heat; stir in vanilla. Pour over pecans. Refrigerate for 1-2 hours or until set.
• In a large mixing bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate for 1-2 hours or until set.
• For ganache, in a microwave-safe bowl, melt chocolate chips with cream; stir until smooth. Cool slightly; spread over filling. Refrigerate for 1-2 hours or until set. Carefully run a knife around edge of pan to loosen; remove sides of pan. Garnish with pecan halves. Refrigerate leftovers.