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Hazelnut Chocolate Praline Sandwiches

The ultimate treat for chocolate and hazelnut fans! These dainty chocolate praline sandwiches feature a heavenly combination of luxurious Swiss chocolate discs (sprinkled with finely chopped hazelnuts), sandwiched with a creamy filling using our smooth EXCELLENCE 55% Cocoa Milk Chocolate and Lindt Hazelnut Chocolate Spread. Utterly irresistible…


Chocolatier’s Tip

We have a range of luxurious Swiss chocolate and hazelnut products in our Online Shop - including our intense EXCELLENCE Roasted Hazelnut Dark Chocolate, creamy Gold Milk Hazelnut Chocolate and crunchy LES GRANDES Dark Hazelnut, Milk Hazelnut and Milk Hazelnut & Caramel bars - not forgetting our famous LINDOR Hazelnut Chocolate Truffles with their creamy melting chocolate centre and our nutty NUXOR gianduja cubes... If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

8 people


  • 250 g Lindt EXCELLENCE 45% Cocoa Milk Chocolate, chopped
  • 75 g hazelnuts, finely chopped
  • For the filling:
  • 150 ml double cream
  • 10 g golden syrup
  • 100 g Lindt EXCELLENCE 55% Cocoa Milk Chocolate, finely chopped
  • 75 g Lindt Hazelnut Chocolate Spread

Lindt Chocolate In This Recipe


Step 1.

Line a couple of baking sheets with greaseproof paper.

Step 2.

Put the chopped Lindt EXCELLENCE 45% Cocoa Milk Chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and leave to cool for 5 minutes.

Step 3.

Spoon about 3 teaspoons of the melted chocolate onto the prepared baking sheet. Use the back of a spoon to shape into a circle. Repeat with the remaining chocolate until you have 16 discs. Sprinkle with the finely chopped hazelnuts and leave to set in a cool, dry place for at least 2 hours.

Step 4.

Meanwhile, pour the cream into a saucepan and bring to a simmer. Remove from the heat and stir in the golden syrup, chopped chocolate and Hazelnut Chocolate Spread until smooth and melted. Pour into a heat-proof bowl and leave to cool to room temperature. Cover and chill for 1 hour.

Step 5.

Remove from the fridge and beat well. Spoon into a piping bag fitted with a star nozzle.

Step 6.

Peel the set chocolate discs off of the greaseproof and set onto a flat board. Pipe swirls of the chocolate and hazelnut ganache on top of 8 of the discs. Top with a plain chocolate disc.

Step 7.

Serve straight away (you can carefully stack on top of each other).


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