Christmas Chocolates

For the Christmas pralines, bring the milk to the boil. Cut the vanilla beans in half and scrape out the pulp.

Add the vanilla pulp to the milk. Reduce the heat and let the milk simmer gently for about 5 more minutes, but keep stirring. Beat the egg yolks and sugar until frothy. Stir in the flour, then add the milk and stir.

Pour everything back into the saucepan and simmer gently again for about 5 minutes, stirring constantly. Then pour into a shallow dish, cover with plastic wrap and let cool. Cover a baking sheet or shallow dish with plastic wrap (slightly thicker than plastic wrap) and place in the freezer.

For the chocolate cream, melt the white chocolate in a water bath. In a bowl, cream together the butter and sugar until fluffy. Mix in the cooled cream in 2 stages. Then mix in the melted chocolate.

Pour the cream into a piping bag fitted with a smooth nozzle. Remove the bowl or tray from the freezer and pipe dots of cream. Insert a toothpick or cocktail pick into each dab. Place in the freezer for at least 1 hour.

Then melt the 400 g chocolate in a water bath. Remove the chocolate balls from the freezer. While still frozen, stick them to a toothpick and dip them into the liquid chocolate.

Let the Christmas pralines dry on a praline rack and remove the toothpicks.

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