Best Chocolate Topped Pralines Recipes

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HERSHEY'S CHOCOLATE PRALINES



Hershey's Chocolate Pralines image

Make and share this Hershey's Chocolate Pralines recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Candy

Time 1h

Yield 3 Dozen

Number Of Ingredients 7

1 1/2 cups sugar
1 1/2 cups packed light brown sugar
6 tablespoons hershey cocoa
1 cup light cream
6 tablespoons butter
1 teaspoon vanilla
2 cups coarsely broken pecans

Steps:

  • Line 2 cookie sheets with wax paper.
  • In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
  • Cook over medium heat,stirring constantly until mixture boils.
  • Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
  • Remove from heat.
  • Add butter and vanilla.
  • DO NOT STIR.
  • Cool at room temperature to 160 degrees.
  • Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
  • Quickly drop by teaspoonfuls onto cookie sheet.
  • Cool.
  • Store covered.

PRALINE CHOCOLATE DESSERT



Praline Chocolate Dessert image

A cookie crumb crust, lusciouslayers of praline and cream cheese, and a chocolate glaze make this rich dessert a showstopper. It's worth the extra effort and freezes well, too. -Korrie Bastian, Clearfield, Utah

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 15

2 cups cream-filled chocolate sandwich cookie crumbs
1/2 cup butter, melted
1 cup chopped pecans
PRALINE:
1-1/2 cups butter, cubed
1 cup packed brown sugar
1 teaspoon vanilla extract
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup packed brown sugar
GANACHE:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Pecan halves

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. ,

Nutrition Facts : Calories 552 calories, Fat 43g fat (22g saturated fat), Cholesterol 87mg cholesterol, Sodium 379mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE PRALINES



Chocolate Pralines image

Make and share this Chocolate Pralines recipe from Food.com.

Provided by eschmidt99

Categories     Candy

Time 17m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 6

1/2 cup light brown sugar
1/2 cup sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3/4 cup pecans, chopped
2 ounces semi-sweet chocolate chips

Steps:

  • Line a large heavy baking sheet with parchment paper or aluminum foil and set aside.
  • Combine the sugars, heavy cream, and butter in a large heavy saucepan and cook over medium-high heat, until the sugars have dissolved, constantly stirring, about 3 minutes. Continue to cook until the mixture reaches the softball stage, 238 to 240 degrees F on a candy thermometer, another 3-4 minutes.
  • Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes.
  • Spoon onto prepared baking sheet, spreading with the back of the spoon to form a thin layer of uniform thickness. Cool completely and then crumble, as needed. (You can also make individual pralines by dropping the hot mixture by the spoonful onto the prepared baking sheet, letting cool, and then removing with a thin knife.).

Nutrition Facts : Calories 341.2, Fat 20.1, SaturatedFat 7.2, Cholesterol 23.8, Sodium 12.5, Carbohydrate 42.6, Fiber 1.9, Sugar 40, Protein 1.9

CHOCOLATE PRALINES, MEXICAN STYLE



Chocolate Pralines, Mexican Style image

These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!

Provided by mintconditionherbfarm

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 36

Number Of Ingredients 9

1 ½ cups white sugar
½ cup packed light brown sugar
½ cup evaporated whole milk
3 tablespoons light corn syrup
1 tablespoon unsweetened cocoa powder
4 large marshmallows
½ teaspoon vanilla extract
2 teaspoons butter
2 cups chopped pecans

Steps:

  • Line a baking sheet with parchment paper.
  • Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
  • Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g

CHOCOLATE PRALINE TORTE



Chocolate Praline Torte image

"No one will know this fancy dessert started with a handy boxed cake mix," assures Sandra Castillo of Watertown, Wisconsin. "We enjoy the scrumptious treat throughout the year for special dinners, potlucks and even picnics."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 10

1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
1 package devil's food cake mix (regular size)
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls, optional

Steps:

  • In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-in. round baking pans. Sprinkle with pecans; set aside. , Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325° for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. , For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; beat until stiff. , Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Sprinkle with chocolate curls if desired. Store in the refrigerator.

Nutrition Facts :

CHOCOLATE-TOPPED PRALINES



Chocolate-Topped Pralines image

Provided by Kardea Brown

Categories     dessert

Time 2h15m

Yield 24 pralines

Number Of Ingredients 10

1 cup packed light brown sugar
1 cup granulated sugar
3/4 cup evaporated milk
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/4 teaspoon baking soda
2 cups pecan halves, toasted
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 cups dark chocolate chips
Flaked sea salt, optional

Steps:

  • Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
  • Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
  • Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.

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