Yes, in fact hazelnut ganache is a very healthy substitute for praline due to the natural anti-oxidants and fatty-acids (the good kind).
A ganache is a smooth chocolate and cream mixture often used as a filling for truffles and other chocolate sweets - but it is not necessarily nutty. A praline is a a sweet mixture made by boiling nuts and grinding it, used in filling chocolates.
Ganache can be used as a filling for cakes, pastries, and chocolates. It can also be used as a glaze or icing for desserts such as cupcakes, cookies, and tarts. Additionally, ganache can be whipped to create a frosting for cakes and cupcakes.
Try Praline
Noisina is a variety of hazlenut often used in confections such as pralines.
It is a cream chocolate sauce used for decorating cakes.
Hazelnuts
Praline is typically made from a combination of nuts, most commonly almonds or hazelnuts, and sugar. The sugar is cooked to form a caramel, which is then mixed with the nuts and allowed to cool and harden. In some variations, cream or chocolate may also be added, resulting in a smooth, creamy texture. Praline can be used as a flavoring, a filling in confections, or enjoyed as a standalone treat.
A wonderful gourmet dessert recipe would be the Chocolate Ganache cake recipe. The 2 basic ingredients in Chocolate Ganache are semi-sweet chocolate and heavy whipping cream. Bring cream to boil then pour over chocolate chunks and let stand. Cover to soften the chocolate then stir. The Ganache can be used to cover cakes or other desserts or made into truffles.
One delicious dessert recipe that combines chocolate and heavy cream is chocolate ganache. It is made by heating heavy cream and pouring it over chopped chocolate, then stirring until smooth. Ganache can be used as a glaze, frosting, or filling for cakes, cupcakes, or pastries.
Depends if you want to eat it or not. The cream thins out the chocolate and stops it from being overpoweringly sweet. Sweeten condensed milk would be ghastly
Yes, some examples are:"It was a garden the like of which I've never seen.""Eating praline ice cream with caramel sauce was one of her great likes."
That depends on the manufacturer. Usually it would be a vegetable fat, but in some traditional ice creams, it would be milk (usually in the form of skimmed milk).