Chocolate-laced Praline Shells with Berries and Amaretto Cream
This make-ahead recipe can be assembled right before serving. Make the batter for the praline shells two days before serving, and make the shells themselves the day before. Coat the insides of the shells with chocolate. Fill the coated shells with fresh berries and top with amaretto cream just before serving.
- Butter - 1/2 cup (1 stick)
- Brown Sugar - 1-1/2 cups, packed
- Corn Syrup - 1 cup
- All-Purpose Flour - 2 cups
- Amaretto Cream
- Sour Cream - 2 cups
- Brown Sugar - 1/3 cup, packed
- Amaretto Liqueur - 1/4 cup
- Semisweet Chocolate - 1 pound, chopped
- Fresh strawberries - 2 cups, hulled and quartered
- Fresh Raspberries - 2 cups
n a large saucepan, combine the buuter, sugar, and corn syrup and bring to a boil over medium heat. Place the flour in a large bowl and pour in the hot mixture, stirring until well mixed. Cover and chill overnight.
Prehat the oven to 350 F. Divide the batter into 1-1/2 tablespoon portions and roll into balls. Place the balls on a baking sheet lined with baking parchment, leaving at least 5 inches of space between each one. Bake until golden in the center and darker brown around the edges. Remove the entire parchment paper from the pan and place on a cool working surface. With one quick motion, turn the paper over, leaving the shells on the surface. Pick up the shells and, one by one, drape them over an inverted teacup or custard cup. This entire process should be completed as quickly as possible. Let the shells cool.
To make the Amaretto cream: Place all ingredients in a small bowl and mix until thoroughly blended; set aside.
When the shells have set and completely cooled, melt the chocolate in the top of a double boiler over barely simmering water, stirring until smooth. Using a pastry brush, coat the inside of each shell with a thin layer of chocolate. Let sit for about 10 minutes, or until hardened. Combine the strawberries and raspberries in a small bowl. Divide the berries among the shells and pour Amaretto cream over them.