DIY Brazil Nut Pralines Recipe

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You can't survive on one great chocolate recipe, you need 90! Thankfully, pastry chef and cookbook author Elisabeth Johansson has you covered. While there's no shortage of brownie and fudge recipes, the real treats are the ones you haven't made before. Go ahead, tell us you've made Brazil nut pralines so addictive that a double-batch barely lasted a week. Or maybe tell us that after it happens.

Reprinted with permission from Chocolate

DIY Brazil Nut Pralines Recipe
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  • 3 1/2 ounces Brazil nuts
  • 1/4 cup granulated sugar
  • 1 tablespoon water
  • 3 - 3 1/2 ounces raw chocolate (70%)
  • 2 1/2 ounces milk chocolate
  • 3 tablespoons + 1 teaspoon heavy cream
  • 1 tablespoon honey
  • 2 teaspoons butter
  • 3 tablespoons Brazil nut praline
  • 10 1/2 ounces raw chocolate (70%)
  • 10 1/2 ounces dark chocolate (70%)
  1. Roast the Brazil nuts in a dry frying pan until lightly golden.
  2. Chop them into large pieces.
  3. Dissolve the sugar and water in a small saucepan and boil over medium heat, without stirring, until it turns a light caramel color.
  4. Fold in the nuts and quickly pour the caramel onto a sheet lined with parchment paper. Let cool.
  5. Coarsely chop the praline, transfer it to a food processor and pulse until finely ground. (Not all of it will be used, but it’s difficult to make a smaller amount.)
  6. Chop the dark and milk chocolate and place in a bowl. 
  7. Bring the cream and honey to a boil and pour it over the chocolate in the bowl; stir until all the chocolate has melted (carefully melt in the microwave a few seconds if some of the chocolate does not melt).
  8. Stir in the butter and blend with a hand mixer until very smooth.
  9. Fold in the praliné.
  10. Fill a disposable piping bag with the filling and let it cool to room temperature.
  11. During this time, mold the praline shells. Pipe in the filling up to 1/16th-inch below the edge so that the chocolate has room to seal.
  12. Let the pralines stand in the fridge for about 15 minutes.
  13. Melt and temper the leftover chocolate from the molding.  
  14. Remove the molds from the fridge and seal the pralines.
  15. Scrape off the excess chocolate. Let cool.
  16. Turn the mold upside down and tap out the pralines.
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