Praline Cream In A Chocolate Cup

Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy			4	Servings

INGREDIENTS

100	g	Plain chocolate
75	g	Blanched almonds
2	T	Caster sugar
1/2	t	Salt
1	T	Water
1		Orange
300		Double cream
3	T	Orange liqueur
		Mint sprig
		Cocoa powder
1		Orange, segmented

INSTRUCTIONS

Melt the chocolate in a small pan over a medium heat, taking care  not
to boil. Preheat the grill to high.  2 Using a small brush, paint the
melted chocolate on the inside of two  paper or foil muffin cases,
making sure the top is fairly thick.  Place onto a plate and transfer
to the freezer to set.  3 In a bowl mix the almonds, sugar, salt and
water together. Sprinkle  the mixture in a single layer onto a baking
sheet and grill for 1-2  minutes, until browned and caramelised.  4
Reserving a few strands for a garnish, grate the orange into a large
bowl. Pour in the double cream and orange liqueur.  5 Turn the almonds
under the grill and return for another minute.  Using an electric
whisk, whisk the cream to soft peaks.  6 Check the chocolate cups and
re-brush if necessary. Remove the  almonds from under the grill.
Sprinkle onto the chopping board and  allow to cool.  7 Remove the
chocolate cups from the freezer. Carefully peel the  paper case away
from the chocolate. Place one onto a serving plate.  8 Coarsely chop
the caramelised nuts and stir into the orange cream.  Spoon the orange
praline cream into a piping bag and pipe into the  chocolate cup.  9
Decorate with a dusting of cocoa powder, the reserved orange zest
strands and a mint sprig.  Converted by MC_Buster.  Recipe by: Can't
Cook Won't Cook  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Read the Bible — It will scare the hell out of you.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 284 Calories From Fat: 130 Total Fat: 15.1g Cholesterol: 3.5mg Sodium: 307.1mg Potassium: 246.4mg Carbohydrates: 27.7g Fiber: 2.9g Sugar: 18.7g Protein: 5.2g