Chocolate Praline Bar Recipe

Prepare the Fondant

Preheat the oven to 180°C (350°F). In a saucepan, melt dark chocolate and unsalted butter together over low heat. Once melted, remove from heat and stir in sugar. Add eggs one at a time, mixing well after each addition. Fold in the flour until just combined. Pour the mixture into greased molds and bake for 10-12 minutes until the edges are set but the center is still gooey. Let cool before removing from molds.

Make the Ganache

Chop the milk chocolate and place it in a bowl. In a small saucepan, heat the heavy cream until just boiling. Pour the hot cream over the chocolate and let sit for a minute. Add unsalted butter and stir until smooth and shiny. Allow to cool slightly before spreading over the cooled fondant.

Prepare the Sherbet

In a mixing bowl, combine malted milk powder, whole milk, sugar, and lemon juice. Whisk until sugar is dissolved. In a separate bowl, beat egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into an ice cream maker and churn according to manufacturer’s instructions. Freeze until firm.