No-bake crunchy praliné chocolate cookies
Bruno Albouze · ♥ 4K likes · 96.3K views · 3 min video
Timestamp
Ingredients
Method
Techniques
- hazelnut praliné
Make the praliné: cook a dry caramel, throw in toasted nuts, cool and process into a paste.
- dark chocolate
- milk chocolate
Mix the praliné with melted dark and milk chocolate.
Mixing the cookie base
- butter
- dry crepes
Spread into a pretty thick sheet, freeze to harden, and cut into hearts or other shapes, each under 25 g.
Gather the scraps, soften at room temperature and make more cookies.
Melt milk or dark chocolate with cocoa butter or coconut oil, add toasted chopped pecans, and cool to 100F / 38C.