Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a Valentine's Day dessert that you can make at home.
Praline - Chocolate Crunch
14 oz Dark Chocolate
12 oz Nutella
6 oz Flakes (coco Crisps)Filling:
1 lb Dark Chocolate
2.5 oz soft butter
12 oz Cream
1 oz FrangelicoMarbling for top:
1/2 cup melted white chocolate
1.) To make your base, first melt Dark Chocolate and Nutella over a double boiler. Fold in your Flakes (coco Crisps) and spread evenly in a rectangular container. Place in a refrigerator for 1 hour.
2.) Heat up the dark chocolate in a large bowl over a double boiler. Remove from heat and stir in warm cream and soft butter. Whisk till shiny and thick then add in your Frangelico. Pour the topping over your chilled base and marble the white chocolate with a tooth pick and return to the refrigerator for one and a half hours or until chocolate is completely firm.
3.) Take a small knife around the edges of the cake pan and pop out the praline crunch. Use a hot knife to cut into desired pieces.