Name: Brisket of Venus
Total time: 45 min

Preparation of the praline cream: coconut fat, whipping cream, honey and the -crushed chili pepper boil through a sieve pour. Then add the -remaining spices to the whipped cream form and briefly boil again. Finely chop the -chocolate and let it melt in the hot whipped cream. Allow the mixture to cool, whip lightly and stir the finely chopped -hip rolls into the mixture.

Preparation of coating and decoration: use sherry glasses or egg cups as molds and pour tempered whole milk chocolate. Turn containers upside down to drain. Once the chocolate is set in the glasses or mugs, use a kitchen knife to cut the bottom rim smoothly into small pieces. Place the molds in the refrigerator to cool until the chocolate separates from the rim. Leaving the choc in the jars, pour in the praline mixture to just the rim. Place the filled glasses repeatedly in the refrigerator for half an hour until the praline mixture has set.

Then close the pralines with tempered chocolate. When the chocolate base has set, the pralines can be turned out of the jar or cup. Garnish the pralines at the highest point with a small dot of dark chocolate.

Tip: Stock up on a range of high-quality spices – it pays off!

Brisket of Venus

For the praline cream:

For coating and decor:

alternative:

Instructions:

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