Almond Praline Chocolate Ganache Make It Smooth and Shiny
Written by bhavana verma | October 13, 2025
A nutty ganache can make any dessert stand out from the rest. It is flavorful, sweet, creamy, and nutty, which can pair well with almost any dessert. From cakes to pastries, muffins, and truffles, a nutty ganache can instantly improve the recipe and take it to a whole new level. When combined with chocolate, nuts taste insanely delightful. The dark and deep flavor of chocolate matches with the nutty essence, creating a balanced flavor.
While you can make ganache with almost any type of nuts, the ones that especially pairs well with chocolate are almonds, hazelnuts, and pecans. The combination of almonds, hazelnuts, and pecans is called praline. Praline can be made with almonds and hazelnuts, too, when you want to skip out pecans, and when you don’t have hazelnuts, it is also good to use almonds on their own. Almonds become the perfect pair for chocolate and bring out the best of nutty and deep flavors in one dessert. It is even better when you use this pair in making a delightful ganache for your desserts.
This recipe will tell you how you can make a perfectly smooth and shiny ganache with almond praline and chocolate. You can easily make almond praline at home by roasting almonds until they are fragrant, then coating them with caramel. After coating, spread the almonds out on a parchment lined sheet and let them harden. After they get hardened in the air, crush them into shards or powder and use them for desserts as you like. With this recipe, you can use almond praline in chocolate ganache to make a smooth and shiny frosting for any dessert.
Easy Recipe For Chocolate Ganache With Almond Praline Crunch
Ingredients
200 g dark or semi-sweet chocolate
100 ml heavy cream (full-fat, 35% preferred)
50 g almond praline (crushed or powdered)
20 g room temperature butter (unsalted)
1 tsp vanilla extract
Method
Step 1: Heat the Cream
Pour the cream out in a saucepan and warm it up on low heat until it is just about to boil. When you overheat the cream, it becomes harder to handle and the heat can make the chocolate seize. Therefore, you just need to heat it up enough to melt the chocolate.
Step 2: Add to Chocolate
Chop the chocolate into fine pieces and put it in a heat-safe bowl. Pour the hot cream into the chopped chocolate. Let the heat melt the chocolate slowly. First, let the chocolate sit in the hot cream so its heat would naturally melt the chocolate, then stir it slightly to melt the remaining lumps. You can add some butter to make it look glossy. It usually takes 2 minutes to melt the chocolate entirely.
Step 3: Blend in Praline
Once the chocolate is melted, stir in the almond praline mixture. Almond praline should be finely crushed to make a smooth ganache. If you want a coarse texture of ganache to get little crunchy bites, you can keep the texture of the almond praline coarse. Do it the way you like.
Step 4: Finish for Shine
Now add butter and mix everything well until it gets emulsified and glossy. To make the ganache extra smooth, you can use an immersion blender. This blender works differently from other blenders as you have to immerse it completely to blend the mixture. This leaves no coarse lumps behind. Keep the blender submerged to avoid the formation of air bubbles.
Step 5: Serve or Use
Serve this ganache with crackers and biscuits, and use it in other desserts like cupcakes and pastries for decoration and frosting. It is so smooth and glossy, it will make you go nuts!