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Sambuca Mulberry Pralines
Ingredients
Sambuca Mulberries
150
g
dried white mulberries
45
g
maple syrup
400
g
sambuca
or to cover by 1 inch
8
drops dark vanilla medicine flower extract
Pinch
sea salt
½
tsp
tamari
Sambuca Mulberry Pralines
50
g
cashew butter
60
g
white chocolate
tempered
20
g
sambuca soaked mulberries with some syrup
2
drops star anise essential oil
Pinch
sea salt
Chocolate Coating - no tempering
100
g
dark chocolate melted
20
g
deodorised coconut oil melted
Chocolate - tempered
200
g
- 300g dark chocolate or your preferred shade
Instructions
Sambuca Mulberries
Combine all ingredients in a 750ml clip top jar and allow to marinate for 24 hours, at least. The longer it marinades the better it’ll be.
Will keep in the marinade, in a sealed jar at room temp, for up to 1 year.
Click here for a video on how to make these.
Sambuca Mulberry Pralines
Whisk together the nut butter, tempered chocolate and extracts/essential oils.
Add the
sambuca soaked mulberries
& syrup little by little or until combined.
The praline will seize up and get dough like, but still be pipable.
You can either roll it into balls, pipe into rounds or press into a silicone mould.
Set in the fridge until firm, about 20 mins.
Dip in chocolate of your choice.
Click here for a step by step video on making these pralines.
Chocolate Coating - no tempering
Mix together the oil and chocolate.
Dip the eggs one by one until they are all coated in chocolate.
Sprinkle with sprinkles or desiccated coconut right after dipping each one before they set.
Store in the fridge until ready to eat. These will keep several weeks.
Chocolate - tempered
Temper the chocolate using your preferred method. Mine is using cocoa butter silk.
Use your preferred shaded of chocolate, mine is dark chocolate. I like to use about 200g-300g chocolate for dipping so that I have more than enough.
Once tempered, dip them from room temp and set in the fridge for 10 mins and then store at room temp.
Decorate with sprinkles after each dip - before the chocolate sets.
These will keep several weeks.