Chocolate pralines


50 pralines

3.7 dl cream
40 g trimoline
4 egg yolks
860 g dark chocolate

Heat the cream right through with the trimoline.
Pour this mixture on the chocolate that has been cut to pieces and mix this well.
Then stir the beaten yolks in with the mixture.
Spread this out in a stainless steel tray of 38 x 38 cm and let it harden for one night.

Finishing and presentation
Once it has hardened, cut the filling in the tray into small rectangles (1.5 x 3 cm).
Dip them in tempered dark chocolate.