White Chocolate and Almond Pralines

👨‍🍳 Method

For the Ganache

1. 1
   Put the chopped chocolate in a bowl.

   Bowl
2. 2
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
3. 3
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
4. 4
   Add the butter and vanilla and stir until the butter melts.

To assemble

1. 5
   Add the almonds to the ganache and stir.
2. 6
   Cool the ganache at room temperature 1 hour, then chill it in the fridge 2 hours, until solid.

   Refrigerator
3. 7
   Shape the ganache into small balls.

   💡Work fast: the ganache softens from the heat of your hands and turns runny.
4. 8
   Roll each ball in Powdered sugar until completely coated.
5. 9
   Keep the balls in the fridge up to 2 weeks.

   Refrigerator