Pralines

Method

Chop the dark chocolate and place in a heatproof bowl. Heat the cream until steaming, then pour over the chocolate and let sit for two minutes before stirring until smooth to create the ganache base. Stir in the softened butter, icing sugar, hazelnut paste and vanilla extract until fully combined and glossy. Spread the mixture onto a baking tray lined with baking parchment to a depth of approximately 1 cm, then refrigerate for at least four hours until firm. Once set, cut the ganache into small squares using a sharp knife dipped in hot water between cuts. Carefully dip each piece into the tempered chocolate coating using a fork, allowing excess to drip back into the bowl, then place on a clean parchment-lined tray. Once the coating has set, dust with cocoa powder or decorate as desired, then store in an airtight container in a cool place for up to two weeks.