Praline Chocolate Dessert Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together dry cake mix and butter. Press evenly in ungreased 13x9-inch pan.
• Using same bowl, stir frosting, milk, flour and egg until blended. Pour evenly over mixture in pan.
• Bake 43 to 47 minutes or until set. Serve warm or cool. Top each serving with remaining ingredients. Store covered in refrigerator.

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. ,

Steps:

• Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm.
• Whip the cream until it is stiff and doubled in volume. Set aside.
• Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside.
• Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
• Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites.
• Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.

Steps:

• Heat oven to 350°F. Stir together dry cake mix, butter and cocoa. Press evenly in ungreased 13x9x2-inch rectangular pan.
• Stir frosting, milk, raisins, flour and egg, using same bowl, until blended. Pour evenly over mixture in pan.
• Bake 45 to 48 minutes or until set. Serve warm or cool. Garnish each serving with remaining ingredients. Cover and refrigerate any remaining dessert.

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.

Steps:

• Combine the cocoa butter and milk chocolate together. Add the praline paste. Mix well. Stir in the paillete feuilletine. Spread evenly into a 9 by 13-inch pan lined with parchment paper. Chill until set. Remove from pan and into cut squares. Coat squares with chocolate. When chocolate is almost set, dust with cocoa powder.

Steps:

• Preheat oven to 325.
• In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
• In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
• Bake 50-60 minutes or until ice pick inserted in the center tests clean.
• Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
• When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
• Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
• Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.

Steps:

• Make the pastry. Cream together the butter and sugar, then add flour and almonds. Bring everything together with the egg. If the pastry is very soft, chill for 20 mins. If not, roll out to fit a deepish 23cm fluted flan tin; if the pastry breaks, press scraps of pastry into the gaps, leaving a slight overhang. Chill for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. Line the case with baking parchment and baking beans, then bake for 10 mins. Remove beans and cook for another 10 mins until golden.
• Meanwhile, toast the nuts in a dry pan until starting to brown. Scatter over 4 tbsp of sugar, cook until it caramelises, then tip nuts onto a baking tray lined with parchment. Leave to cool, then roughly chop. Over a pan of barely simmering water, melt the chocolate, butter and alcohol together, then set aside to cool slightly. Over the same pan, beat the egg, yolks and remaining sugar until pale and fluffy. Take off the heat, then fold in the chocolate mix.
• When case is cooked, remove from oven and turn the heat down to 160C/fan 140C/gas 3. Scatter most of the hazelnuts over the base, then tip in the chocolate mix, pressing it down slightly. Cook the tart for 15-20 mins until the chocolate has almost set. Leave to cool, then serve scattered with the remaining nuts. Can be made up to 1 day ahead.