This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.
208 K 4.2/5 (25 reviews)
3 hours 15 min.
Easy
7.80 €
15 chocolates rochers
4 IngredientsLast modified on: August 28th 2011
For 15 chocolates rochers, you will need:
- 1
200 g milk chocolate - 2
200 g praline - 3
100 g whole almonds - 4 150 g milk chocolate
- Total weight: 650 grams
Times for this recipe
Preparation: 1 hour 3 min.
Resting: 2 hours
Cooking: 10 min.
All in all: 3 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Melt 200 g milk chocolate over a bain-marie.
Stage 2 - ⌛ 1 min.
Remove from the heat, then add 200 g praline...
Stage 3 - ⌛ 7 min.
... and mix thoroughly.
Stage 4 - ⌛ 1 hour
Divide this mixture between small moulds (preferably silicon as this is makes them easier to turn out). I used what I had to hand: moulds for mini "cannelés".
Put the filled moulds in the fridge to cool for one hour.
Put the filled moulds in the fridge to cool for one hour.
Stage 5 - ⌛ 20 min.
Meanwhile, torrify the almonds: heat the oven to 150°C (300°F) and leave 100 g whole almonds on a baking sheet in the oven for 15 minutes.
This "torrefaction" dries the almonds, rather than cooking them, and makes them crunchier.
Chop the almonds with a knife, or chop in the blender for 2 or 3 seconds, to keep a fairly coarse texture.
This "torrefaction" dries the almonds, rather than cooking them, and makes them crunchier.
Chop the almonds with a knife, or chop in the blender for 2 or 3 seconds, to keep a fairly coarse texture.
Stage 6 - ⌛ 5 min.
Turn out the chocolate pralines.
Stage 7 - ⌛ 10 min.
Melt 150 g milk chocolate over a bain-marie in a fairly narrow container, such as a cup, to make coating easier.
When this is completely melted, add the chopped almonds and mix well.
When this is completely melted, add the chopped almonds and mix well.
Stage 8 - ⌛ 20 min.
Stab a fork into a chocolate praline, then dip in the melted chocolate and almond mixture to coat all over. Don't worry about the "underside".
Note: This is the trickiest part of the recipe; it's not easy to get a thin, even coating, especially when you first try it, but you'll soon get the idea.
Note: This is the trickiest part of the recipe; it's not easy to get a thin, even coating, especially when you first try it, but you'll soon get the idea.
Stage 9 - ⌛ 1 hour
Then place the rocher upright on a sheet of cooking parchment laid on a baking sheet.
Coat all the rochers like this, then put the baking sheet in the fridge to cool for about an hour until the coating is set.
Coat all the rochers like this, then put the baking sheet in the fridge to cool for about an hour until the coating is set.
Stage 10
Now your rochers are ready. They will keep better in the fridge, but this is not essential.
Remarks
You can make the rochers softer by increasing the proportion of praline and decreasing the chocolate accordingly. The more praline, the softer they will be.
You can use almond or hazelnut praline, whichever you prefer. Personally, I find that hazelnut praline in the filling goes well with the almond coating.
If you have any of coating mixture left over, shape this into small chocolates. When cooled, these are delicious with a cup of coffee.
You can use almond or hazelnut praline, whichever you prefer. Personally, I find that hazelnut praline in the filling goes well with the almond coating.
If you have any of coating mixture left over, shape this into small chocolates. When cooled, these are delicious with a cup of coffee.
Keeping: A few days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 320 RDI=30 % | 220 RDI=30 % | 3,480 RDI=170 % | 14,570 RDI: 170 % |
| Per 100 g | 8 RDI=3 % | 50 RDI=5 % | 30 RDI=5 % | 540 RDI=30 % | 2,240 RDI: 30 % |
| Per chocolate rochers | 3 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 230 RDI=10 % | 970 RDI: 10 % |
How much will it cost?
- For 15 chocolates rochers : 7.80 €
- Per chocolate rochers : 0.55 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Praline
You can get more informations, or check-out other recipes which use it, for example: Succès praliné (praline meringue), Paris-Brest, ... See them all 2
Milk chocolate
Like these other recipes: Mousse with two chocolates, Chocolate rice pudding, ... See them all 2
Whole almonds
Like these other recipes: Chocolate mendiants, Crusty pistachio, almond and apricot flan, Chocolate thins with toasted nuts, Praline, X-Files cookies, ... See them all 23
Other recipes you may also like
Express apple tart
A fine apple tart, very quick to make. April 8th 2020381 K 24.6 55 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010243 K5 2 hours 30 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024295 K4.5 1 hour 25 min.
Meringues
A very simple recipe but which always impresses. June 10th 2019408 K4.5 4 hours 20 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017433 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.