Hazelnut Praline Hot Chocolate is creamy and delicious with a smooth velvety texture. Made with steamed milk, chocolate, hazelnut praline this hot chocolate is bursting with nutty flavour that chocolate fans will love.
When I need a drink to help me unwind, I indulge in a sweet steaming mug of hot chocolate . The warmth of this drink is like a blanket which warms and keeps you cosy.
Hazelnut and Chocolate are one of the most popular favour combinations. The sweet buttery hazelnuts pairs perfectly with chocolate to create cream a luxurious treat which your taste buds will love. Which is why I am sharing with you this delicious Hazelnut Praline Hot Chocolate this Christmas Eve.
Let's get into the details for this Hazelnut Praline Hot Chocolate
The hot chocolate starts out with the Praline powder. Pralines are a confection of French origin made of nuts covered in caramel. Usually Almonds and hazelnuts are used.
For this recipe, I used toasted hazelnuts, which love as they are so moreish. Place the nuts on a baking sheet lined baking or greaseproof paper in a single layer.
Next comes the caramel. Add sugar and water to a saucepan and melt over medium heat until the sugar begins caramelise and becomes a deep amber colour.
Immediately pour the caramel over the nuts and leave the praline to cool until hardened.
Once the praline has hardened, break into pieces. Grind into a fine powder in a food processor or coffee grinder. Transfer to a jar airtight container and keep in the fridge for up to 1 month or freeze for up to 6 months.
Now you can use the praline to make the most velvety luxurious hot chocolate you have ever had.
Tips for the perfect Hot Chocolate
Use a variety of chocolate for an elevated taste.
Add cream for a more creamy hot chocolate.
Slowly heat your base.
Melt the chocolate separately so it keeps it’s smooth velvety texture.
Frost the hot chocolate with a milk frother for an even more smooth velvety texture.
For more hot chocolate drinks check these out:
Hazelnut Praline Hot Chocolate
- 125 grams hazelnut, toasted or blanched
- 125 grams granulated sugar
- 1 tablespoon water
- 175 grams dark chocolate, 70%
- 375 ml milk
- 125 ml double or heavy cream
- 3 tablespoons hazelnut praline
- To make the Praline: Line a baking sheet with baking or greaseproof paper. Place the hazelnuts on the baking sheet in a single layer.
- In a heavy based pan mix together sugar and water. Once the sugar has melted increase the heat to medium-high , swirling the pan occasionally, until the sugar begins to caramelise(deep amber colour).
- Immediately remove the saucepan from the heat and pour the caramel over the hazelnuts.
- Leave the praline to cool for 20 minutes or until hardened, then break into pieces. Grind to a fine powder in a coffee grinder or food processor.
- Place chocolate in a heatproof bowl and sit over a pan of barely simmering water and allow chocolate to melt , stirring occasionally. Set aside once melted.
- Add milk, cream and praline powder to a saucepan and stir in melted chocolate. Bring to a low boil, stirring occasionally.
- Divide hot chocolate between 2 mugs and top with whipped cream.
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