Strawberry Yogurt Chocolates

For the strawberry yogurt pralines, first prepare the ganache: Rinse strawberries with cold water, drain, remove leaves if necessary. Puree with a hand blender. Roughly chop the dark chocolate and milk chocolate. Melt in a water bath, add sugar, butter and yogurt and stir until the mixture reaches a smooth consistency. Remove from the water bath and stir in the strawberry puree. Let the ganache cool for at least 1 hour. Pour the chocolate-strawberry ganache into a piping bag fitted with a fine nozzle and pipe in the hollow shapes to just below the rim. Add a little melted, tempered couverture to the piping bag and seal the filling openings of the hollow praline bodies with a small dab The pralines should be left to cool in the refrigerator.

Prepare the chocolate coating for the dipping mass or use pre-made dipping mass from a specialty store. Dip the pralines one by one into the dipping mass using a praline fork. Drain slightly and place on a draining rack. Let cool slightly, then roll the balls back and forth to create the typical praline pattern. Let cool.

Dip a fork into some liquid white chocolate coating and decorate the chocolates with chocolate strands. Place strawberry yogurt chocolates in paper sleeves and refrigerate. Consume within 2 weeks.

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