French · Dessert
Hazelnut Praline Chocolates
A dense, two-bite French-style confection that reworks classic hazelnut praline chocolates around a whey-and-yogurt protein base instead of butter and cream, keeping the toasted hazelnut and dark chocolate character intact while nearly doubling the protein per piece.
$1
20 minsPrep
5 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
241Calories
14.1gProtein
14.5gFat
17.5gCarbs
10.8gSugar
4.3gFiber
143mgSodium
3mgChol
3.9gSat Fat
280mgPotassium
92mgCalcium
2.5mgIron
0.2mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Hazelnut Liqueur (Frangelico)
local
Café au Lait
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Toast the hazelnuts in a dry pan for 4-5 minutes until fragrant, then cool slightly and grind 22g to a fine praline-like paste in a food processor with the sugar.
2
Melt the dark chocolate gently over a double boiler, stirring until smooth, then remove from heat.
3
In a bowl, whisk the strained Greek yogurt with the whey protein isolate, vanilla extract and salt until completely smooth with no lumps.
4
Fold the hazelnut-sugar paste and melted chocolate into the protein-yogurt mixture until fully combined and glossy.
5
Fold in the cocoa powder until the mixture is evenly dark and holds its shape.
6
Spoon the mixture into a 10x10cm lined tin, smoothing the top level with the back of a spoon.
7
Chill in the refrigerator for at least 90 minutes until firm enough to cut cleanly.
8
Lift out using the lining, cut into 4 even pieces, and press the chopped hazelnuts onto the tops before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g toasted and finely ground hazelnut
- 0.5 oz14g sugar white
- 0.4 oz10g sifted cocoa powder
- 0.7 oz20g whey protein isolate
- 1.1 oz30g strained, full fat greek yogurt
- 0.6 oz18g melted chocolate dark 70
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
- 0.3 oz8g roughly chopped, for coating hazelnut
