Mon Chéri Shrapnel

Summary

Ingredients

For the dough:

• 200 g praline (s) (Mon Chéri), 20 pieces
• 200 g butter, soft
• 250 grams sugar
• 2 packs vanilla sugar
• 4 egg (s)
• 6 tablespoon milk, possibly a little less
• 400 g flour
• 1 packet baking powder
• 65 g chocolate flakes
• some fat for the shape
• some breadcrumbs for the mold

For the filling:

• 250 ml cherry liqueur
• 3 tablespoon cocoa powder, sweet, e.g., Kaba
• 6 tablespoon milk
• 8 tablespoon kirsch, possibly a little less
• 100 g praline (s) (Mon Chéri), 10 pieces

Also: for variations

• 100 g chocolate sprinkles, almond sticks, chopped hazelnuts, dried fruit (e.. cranberries), desiccated coconut or, for example, cinnamon

For the cast:

• 400 g dark chocolate couverture

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Instructions

1. The result is about 70 pieces, whether that`s enough for 70 people, depends on the people.
2. Chop 20 Mon Chéri in a blender or with a magic wand.
3. Mix the butter, sugar and vanilla sugar together until the sugar no longer crunches, gradually stir in the eggs, each egg for half a minute. Add milk and stir in. Mix flour with baking powder and stir in portions. Fold the chocolate flakes and Mon Chéri mixture into the batter.
4. Pour the dough into a greased springform pan lined with breadcrumbs, smooth it out and bake for 50 - 55 minutes at 170 ° C.
5. Let the cake base cool, remove from the mold and roughly dice, drizzle with part of the cherry liqueur, let stand for a few minutes, put about 1/3 of it aside, add the other 2/3 dough cubes with Kaba, milk, the remaining kirsch and the rest Mix the coarsely chopped Mon Chéri well. Since my food processor works for me, I leave the pralines whole and then have a few chocolate chips in the mass.
6. After about 10 minutes of kneading through the machine, I have a nice, malleable mass, under which I briefly stir the ingredients that I would like to have in pieces (e.g. chopped almonds, the remaining third of the dough cubes or the like).
7. Now you can cut off small portions with a spoon and form mini shrapnel. Then the sinful hills are covered with chocolate. Let everything dry.
8. Tips and hints:
9. I prefer the baking sheet for baking. This then only takes about 30 minutes. It doesn`t matter what you use for further processing.
10. I find the sour note of cranberries very good, I let them steep in the kirsch from the start and add them to the ingredients together with the kirsch.
11. The ingredients of the variations can be added at will and the amount is a rough direction and depends on what is currently available or needs to be consumed. The imagination knows no limits.
12. When it comes to shaping, I find it easier to produce small mountains with a coffee measure, which I then turn into the desired shape in the palms of my hands.
13. I applied the cast with a brush, hence the long working hours, but maybe someone has even better methods. I didn`t like diving that much, but the praline fork was a great help for that.
14. Now in winter I put the shrapnel on the balcony for 10 minutes, then they are dry enough to be eaten. In summer the fridge may be very helpful for the very impatient, but of course they also dry at room temperature and then take longer.

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