Summary

Ingredients

• 20 g butter
• 125 g carrot (s), finely rated
• 50 g whipped cream
• 2 tablespoon apricot jam
• 50 g chocolate, white
• 50 g almond (s), peeled, round
• 1 pinch cinnamon

For the cast:

• 100 g chocolate, whole milk
• 50 g dark chocolate
• 1 tablespoon oil

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Instructions

1. Put the butter in a saucepan and let it melt, add the grated carrots and cook for about 2-5 minutes.
2. Add the cream and jam, stir and let the mixture simmer again over low heat. Remove the saucepan from the hob, stir in the chocolate (chop it up a little beforehand) and let it melt. Stir in the almonds and cinnamon.
3. Place small heaps of the carrot mixture with two teaspoons on baking paper and refrigerate for about 1 hour. (Makes almost 50 piles)
4. For the cast:
5. Break the chocolate into small pieces and melt in a small saucepan in a double boiler over low heat. Dip the carrot pralines into the chocolate with the help of a fork and allow to drain on a wire rack and allow the topping to set.
6. Put carrot pralines in a well-sealable tin and chill.
7. Keep well chilled for 4-5 days.
8. The whole recipe has 1861 kcal.