Best 7 Praline Chocolate Dessert Recipes

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Indulge your sweet tooth with a delectable praline chocolate dessert, a symphony of flavors that will tantalize your taste buds. This classic confection combines the rich, creamy texture of chocolate with the nutty crunch of pralines, creating a harmonious balance of flavors and textures. Whether you prefer a decadent cake, a velvety mousse, or a luscious tart, there's a praline chocolate dessert recipe out there to suit your cravings. So embark on a culinary journey and discover the perfect recipe to satisfy your sweet desires.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE PRALINES, MEXICAN STYLE



Chocolate Pralines, Mexican Style image

These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!

Provided by mintconditionherbfarm

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 36

Number Of Ingredients 9

1 ½ cups white sugar
½ cup packed light brown sugar
½ cup evaporated whole milk
3 tablespoons light corn syrup
1 tablespoon unsweetened cocoa powder
4 large marshmallows
½ teaspoon vanilla extract
2 teaspoons butter
2 cups chopped pecans

Steps:

  • Line a baking sheet with parchment paper.
  • Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
  • Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g

PRALINE CHOCOLATE DESSERT



Praline Chocolate Dessert image

A cookie crumb crust, lusciouslayers of praline and cream cheese, and a chocolate glaze make this rich dessert a showstopper. It's worth the extra effort and freezes well, too. -Korrie Bastian, Clearfield, Utah

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 15

2 cups cream-filled chocolate sandwich cookie crumbs
1/2 cup butter, melted
1 cup chopped pecans
PRALINE:
1-1/2 cups butter, cubed
1 cup packed brown sugar
1 teaspoon vanilla extract
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup packed brown sugar
GANACHE:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Pecan halves

Steps:

  • Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,

Nutrition Facts : Calories 552 calories, Fat 43g fat (22g saturated fat), Cholesterol 87mg cholesterol, Sodium 379mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

PRALINE-CHOCOLATE DESSERT



Praline-Chocolate Dessert image

Served warm or cool, this pecan-studded dreamy dessert is a slice of heaven!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h8m

Yield 16

Number Of Ingredients 12

1 package Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1/2 cup butter or margarine, softened
2 tablespoons baking cocoa
1 tub Betty Crocker™ Rich & Creamy coconut pecan ready-to-spread frosting
1/3 cup milk
1 cup raisins, if desired
2 tablespoons Gold Medal™ all-purpose flour
1 egg, slightly beaten
Caramel topping, if desired
Sweetened whipped cream, if desired
Pecan halves, if desired
Toasted coconut, if desired

Steps:

  • Heat oven to 350°F. Stir together dry cake mix, butter and cocoa. Press evenly in ungreased 13x9x2-inch rectangular pan.
  • Stir frosting, milk, raisins, flour and egg, using same bowl, until blended. Pour evenly over mixture in pan.
  • Bake 45 to 48 minutes or until set. Serve warm or cool. Garnish each serving with remaining ingredients. Cover and refrigerate any remaining dessert.

Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg

PRALINE-CHOCOLATE SNACK MIX



Praline-Chocolate Snack Mix image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup pecans, roughly chopped
2 cups Chex (or other cereal squares)
1 cup Cheerios (or other toasted oat cereal)
1 cup Cocoa Puffs (or other chocolate puffed cereal)
1 cup pretzel sticks
2 tablespoons popcorn kernels
1 tablespoon vegetable oil
1 stick unsalted butter, cut into pieces
3 tablespoons molasses
3 tablespoons light corn syrup
2 tablespoons heavy cream
Kosher salt
1 teaspoon pure vanilla extract
1/4 cup confectioners' sugar

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Lightly toast the pecans in a large saucepan over medium heat, about 5 minutes; transfer to a large bowl. Add the cereals and pretzels to the bowl and set aside.
  • Wipe out the saucepan. Add 3 popcorn kernels and the vegetable oil and heat over medium heat until 1 kernel pops; add the remaining kernels, cover and cook, shaking the pan occasionally, until the popping subsides. Remove from the heat and add to the cereal mixture; toss to combine.
  • Combine the butter, molasses, corn syrup, heavy cream and a pinch of salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Cook, stirring, until the mixture is thick and pulls away from the side of the pan, about 5 minutes. Remove from the heat. Once the mixture stops bubbling, stir in the vanilla. Pour over the cereal-popcorn mixture, season with salt and toss with a rubber spatula to coat.
  • Spread the snack mix on the prepared baking sheet. Bake until the popcorn is crisp, about 15 minutes (the praline sauce will still be soft). Remove from the oven and use a flat metal spatula to flip the mix in large sections. Let cool completely. (The snack mix will harden as it cools.) Sprinkle with the confectioners' sugar and gently toss to coat. Store in an airtight container for up to 5 days.

CHOCOLATE-TOPPED PRALINES



Chocolate-Topped Pralines image

Provided by Kardea Brown

Categories     dessert

Time 2h15m

Yield 24 pralines

Number Of Ingredients 10

1 cup packed light brown sugar
1 cup granulated sugar
3/4 cup evaporated milk
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/4 teaspoon baking soda
2 cups pecan halves, toasted
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 cups dark chocolate chips
Flaked sea salt, optional

Steps:

  • Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
  • Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
  • Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.

PRALINE DESSERT



Praline Dessert image

From Betty's Soul Food Collection ... Sweet chocolate, smooth dripping caramel and indulgent whipped cream. Did someone mention dessert?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1/2 cup butter or margarine, softened
1 container Betty Crocker™ Rich & Creamy coconut pecan frosting
1/3 cup milk
2 tablespoons Gold Medal™ all-purpose flour
1 egg, slightly beaten
Caramel topping, if desired
Sweetened whipped cream, if desired
Pecan halves, if desired
Toasted coconut, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together dry cake mix and butter. Press evenly in ungreased 13x9-inch pan.
  • Using same bowl, stir frosting, milk, flour and egg until blended. Pour evenly over mixture in pan.
  • Bake 43 to 47 minutes or until set. Serve warm or cool. Top each serving with remaining ingredients. Store covered in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 14 g, TransFat 1 1/2 g

CHOCOLATE PRALINE TORTE



Chocolate Praline Torte image

"No one will know this fancy dessert started with a handy boxed cake mix," assures Sandra Castillo of Watertown, Wisconsin. "We enjoy the scrumptious treat throughout the year for special dinners, potlucks and even picnics."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 10

1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
1 package devil's food cake mix (regular size)
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls, optional

Steps:

  • In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-in. round baking pans. Sprinkle with pecans; set aside. , Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325° for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. , For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; beat until stiff. , Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Sprinkle with chocolate curls if desired. Store in the refrigerator.

Nutrition Facts :

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the praline chocolate dessert will be. Look for chocolate with a cocoa content of at least 70%.
  • Toast the pecans before using them. This will bring out their flavor and make them more crunchy.
  • Be careful not to overcook the praline mixture. It should be thick and bubbly, but not too hard.
  • Let the praline mixture cool completely before adding it to the chocolate. This will prevent the chocolate from seizing.
  • Serve the praline chocolate dessert chilled. This will help the flavors to develop and the texture to firm up.

Conclusion:

Praline chocolate dessert is a delicious and decadent treat that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can create a praline chocolate dessert that is sure to impress your friends and family.

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