Praline rochers


Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.
202 K 4.2/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: August 28th 2011
For 15 chocolates rochers, you will need:
  • 1 milk chocolate 1 cup milk chocolate
  • 2 praline 1 cup praline
  • 3 whole almonds ½ cup whole almonds
  • 4 milk chocolate 23 cup milk chocolate

Times for this recipe
Preparation: 1 hour 3 min.
Resting: 2 hours
Cooking: 10 min.
All in all: 3 hours 15 min.
When should you start or finish this recipe?
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.
Praline rochers
Melt 1 cup milk chocolate over a bain-marie.

Stage 2 - 1 min.
Praline rochers
Remove from the heat, then add 1 cup praline...

Stage 3 - 7 min.
Praline rochers
... and mix thoroughly.

Stage 4 - 1 hour
Praline rochers
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.

Stage 5 - 20 min.
Praline rochers
Meanwhile, torrify the almonds: heat the oven to 150°C (300°F) and leave ½ cup 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.

Stage 6 - 5 min.
Praline rochers
Turn out the chocolate pralines.

Stage 7 - 10 min.
Praline rochers
Melt 23 cup 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.

Stage 8 - 20 min.
Praline rochers
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.

Stage 9 - 1 hour
Praline rochers
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.

Stage 10
Praline rochers
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.
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 recipe60 RDI=20 %320 RDI=30 %220 RDI=30 %3,480 RDI=170 %14,570 RDI: 170 %
Per 100 g8 RDI=3 %50 RDI=5 %30 RDI=5 %540 RDI=30 %2,240 RDI: 30 %
Per chocolate rochers3 RDI=1 %20 RDI=2 %10 RDI=2 %230 RDI=10 %970 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts
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
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
Milk chocolate

Like these other recipes: Chocolate rice pudding, Mousse with two chocolates, ... See them all 2

Other recipes you may also like
Real home-made chips*
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....
December 30th 2019440 K5 1 hour 50 min.
French-style peas
French-style peas
A traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.
July 15th 2012169 K3.8 30 min.
Tender tuna
Tender tuna
Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly. Here is a method which guarantees that your tuna will be perfectly cooked and tender.
March 26th 2014166 K4.7 50 min.
Dipping bread with cheese
Dipping bread with cheese
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
October 24th 201760 K4.1 2 hours 50 min.
Beef braised in reduced red wine
Beef braised in reduced red wine
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
March 12th 201761 K3.8 3 hours 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page