Chocolates with mulled wine jelly: hollow praline balls with a festive filling
Mulled wine jelly as a filling in hollow praline balls
Christmas is the season for chocolate and mulled wine. So why not combine the two?
Our mulled wine jelly is cooked in 15 minutes and is perfect as a praline filling. Whether you use homemade or store-bought mulled wine is up to you.
With ready-made hollow praline balls, filling them is quick. You can also watch the recipe in the video.
The recipe in video
Ingredients
For the mulled wine jelly
For filling and decorating
Step by step
The jelly
Bring to the boil
Bring the first portion of mulled wine to the boil. Mix the pectin with the first portion of sugar and stir it into the boiling mulled wine.
Pectin (yellow band), 30 g
Cook to 105 °C
Add the second portion of sugar and the glucose syrup, then cook everything to 105 °C. Measure the temperature with the Sugar thermometer.
Glucose syrup, 350 g
Sugar thermometer
Mulled wine and acid
Let the mixture cool slightly and stir in the remaining mulled wine. Dissolve the citric acid in the water and stir it into the jelly at the end.
Chill
Fill the jelly into a Melting bottle or a Piping bag and leave it to cool in the fridge for 2 to 3 hours.
Melting bottle with lid, 250 ml
Fill and decorate
Fill the hollow praline balls
Fill the hollow praline balls with the Jelly and seal the opening with a cornet filled with tempered couverture or cake icing.
Hollow praline balls dark Ø 24 mm, 63 pieces
Cake icing dark chocolate, 250 g
Roll and coat
Place some couverture in the palm of your hand, roll each praline in it and coat it in Hüppen flake or cocoa powder. The easiest way is to shake them in a tall glass with the decoration.
Hüppen flake (feuilletine), 100 g
Cocoa powder, 1 kg
Mulled wine jelly pralines
Ingredients
For the mulled wine jelly
For filling and decorating
Preparation
- Jelly: Bring mulled wine part 1 to the boil, stir pectin into sugar part 1, add sugar part 2 and glucose syrup, cook to 105 °C, add mulled wine part 2 and the dissolved citric acid; chill for 2 to 3 hrs.
- Pralines: Fill the hollow praline balls, seal with couverture, roll in couverture and coat in Hüppen flake or cocoa powder.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe has been tested with.
Ingredients
Pectin (yellow band), 30 g
Glucose syrup, 350g
Hollow praline balls dark Ø 24 mm, 63 pieces
Cake icing dark chocolate, 250 g
Hüppen flake (feuilletine), 100 g
Cocoa powder, 1 kg
Hollow praline balls milk Ø 24 mm, 63 pieces
Accessories
Sugar thermometer
Melting bottle with lid, 250 ml
miniSchoggi tempering device for couverture and chocolate
Delivery in 1 to 2 working days · Free shipping from CHF 100*
So gelingt es garantiert
The 105 °C are crucial. Below that the jelly stays too runny, above it becomes too firm.
Mix some gold powder into the Hüppen flakes or dust the finished pralines with it.
With your own mulled wine you decide the spices yourself. Store-bought works just as well.
Frequently asked questions
Use alcohol-free mulled wine or a spiced grape juice.
Cool and dry for about a month.
Yes, milk or white hollow praline balls also go well with mulled wine.
Print recipe
Choose what should appear on the printout.
Related products
Hollow balls dark Ø 24 mm, 63 pieces
Hollow balls milk Ø 24 mm, 63 pieces
Glucose, 350g
Cake glaze dark chocolate, 250 g
Plastic bottle with lid, 250 ml
Feuilletine flakes (pailleté feuilletine), 100 g
Sugar thermometer
Pectin (yellow ribbon), 30 g
miniSchoggi tempering device for couverture and chocolate
Cocoa powder, 1 kg
Bewertungen
Leave a comment
Related posts
Make Easter bunny chocolate at home: painting, pouring, unmolding
Decor Roulade: Sponge with a Baked-in Heart Pattern
Cinnamon stars with almonds and egg white icing
Tempering couverture and chocolate correctly
Chocolate pumpkin pralines: smiling pumpkins with orange ganache