pecan praline chocolates
Oh the things you can make with heavy cream and butter. I started experimenting last spring with pecan pralines and now that Valentine’s Day is right around the corner, I decided to do a bit more experimenting! By cutting a tray of pecan praline candy into squares and coating them in chocolate, I now have my very own Keto box of chocolates. :)
Pecan praline layer
1/2 c. Heavy whipping cream
1/2 c. Butter (one stick)
1 heaping TBS sweetener. I used Truvia
1/2 c. chopped pecans (I used salted)
1/2 c. Heavy whipping cream
2 oz. unsweetened bakers chocolate
1 heaping tbs sweetener
Chocolate Coating (optional)
1 Tbs refined coconut oil
In a small to medium sauce pan, combine all ingredients for the pecan praline layer and simmer on low while stirring. Once your butter has melted you can slowly increase the heat a tiny bit until you have a very slow/low boil. I usually end up heating the mixture on med/low. You don’t want to heat this up too fast or your mixture will separate. I stir while simmering for about 5 minutes. I have a video saved on my Instagram of the entire process. After 5 minutes of a slow simmer your mixture will begin to thicken. I watch for the moment that I can see the bottom of my pan when stirring. Again, head on over to my instagram at Keto.copy if you would like to see what this looks like for me. Pour your pecan praline mixture into a small baking dish and put in the fridge to set up. Gather your ganache ingredients. You can prepare your ganache several ways. I prefer a double boiler. I bring an inch of water to a boil in a small sauce pan and then turn the heat all the way down. In a heat proof bowl I add all the ingredients for the ganache and nestle that bowl on top of the sauce pan and stir until the chocolate is completely melted and smooth. You can also microwave your ganache layer but BEWARE!! :) It is very easy to overheat chocolate in the microwave. You will end up with a crumbly mess. If you decide to microwave your mixture, do so on the absolute lowest power and check it every 30 seconds and stir. This may seem agonizing and slow but, for me, there is no greater agony than wasting ingredients, especially chocolate! There are only two things that will ruin your chocolate, over heating and water. Be careful not to allow any water to get into your melting bowl. Once your ganache is melted and smooth, pour over your praline layer and pop the pan back into the fridge. I like to let my ganache set up overnight if I’m going to cut it up and cover the squares with chocolate.
You can slice up and serve these ganache topped pecan praline bars as is, ORRR! You can cut them into little squares and coat them in melted chocolate! I spent the day yesterday experimenting with turning these little bites into fancy Keto chocolates for a Valentine’s day project. I got the best results with melting one bar of Lily’s Chocolate with 1 tbs. coconut oil in a double boiler. The coconut oil thins it out a bit and lends a beautiful shine to the end product. I dipped the bottom of each piece in the melted chocolate and placed it on a piece of parchment paper. I then spooned some more melted chocolate over the top of each piece. I ran the back of the spoon up the sides of each piece to make sure the sides were coated. After about an hour the chocolates were set up and popped off of the parchment paper cleanly. I live in Michigan and my whole life is frozen at the moment. If you live in a warm climate, you may need to place your chocolate coated pecan praline pieces in the fridge to harden.
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