All Recipes Desserts, Pastries, Puddings, Other

Chocolate Praline Log

Chocolate Praline Log

Praline:
1/2 cup crushed peanuts
1/2 cup water
1 cup castor sugar

Log:
600ml thickened cream
2 tablespoons icing sugar
2 snickers bars, finely chopped
packet chocolate biscuits

Praline: Spread nuts in a single layer over a greased oven tray. Dissolve sugar in water over a low heat; bring to the boil. Boil until golden brown without stirring mixture. (Hard ball stage) Pour hot toffee over nuts and stand until set. Finely crush toffee and store in a screw top jar in the fridge until needed.

Log: Beat cream and icing sugar to firm peaks. Divide cream mixture in half and stir snickers into one half. Use a little of the other (snickersless) half to spread down the centre of a rectangle platter. Sandwich cookies together with snickers-cream and arrange in a row down the cream just spread on platter. Spread remaining snickersless cream over the log. Cover loosely and refrigerate overnight. Press praline all over the log before serving.

No votes yet.
Please wait...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.