Pralines with ganache of lime and pistachio

Fresh Twist: Lime and Pistachio Pralines for a Summer Sweetness
Total Time: 3 hours
Course: Dessert
Cuisine: Belgian
Keyword: Belgian chocolate, chocolate, Ganache, Pralines
Servings: 144 Pieces
Calories: 47kcal



For the ganache

  • 250 g cream
  • 1 zest lime
  • 80 g honey
  • 250 g chocolate (milk / melted / not tempered)
  • 250 g chocolate (fondant / melted / not tempered)
  • 20 g Pistachio paste

For the praline mold

  • 200 g chocolate (white / tempered for 2 molds)
  • 200 g chocolate (milk / tempered for 2 molds)
  • 200 g chocolate (fondant / tempered for 2 molds)



  • Clean the molds.
  • Spray with pure alcohol.
    mallen inspuiten met alcohol
  • Let dry for 10′ minutes.


  • Fill 2 molds with each type of chocolate. Remove excess chocolate with the palette knife.
  • Place for about 15 seconds on the vibrating table such that remaining air bubbles disappear.
  • Turn over and drain for about 5 seconds.
  • Remove excess chocolate with a palette knife.
  • Set the mold upright on kitchen paper for about 10 minutes
  • Then, using a palette knife, remove the excess chocolate.


  • Bring the cream, zest and honey to a boil.
  • Pull foil over it, let infuse for 15 minutes.
  • Warm back up and pour through a sieve over the milk and dark chocolate.
  • Add the pistachio paste and blend with the hand blender.
  • Let cool briefly to below 30°C and pour the mixture into the piping bag.
  • Fill the molds. Tap the mold on the table for a moment to spread the filling evenly. Stay at least 2 mm from the edge.
  • Put in the frig and let the filling cool considerably.


  • Flood the molds with chocolate.
  • Skim using a palette knife.
  • Let stand for a while and then put in the refrigerator for about 20 minutes.
  • Remove the chocolates from the mold with 1 beating motion.


Serving: 8g | Calories: 47kcal

source and inspiration – CVO Ghent – Simple Chocolate Course

All recipes with chocolates

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