Guylian Praliné Cream Liqueur

Guylian Praliné Liqueur Enjoy Guylian’s delicious Chocolate Sea Shells with a glass of tempting Guylian Praliné Cream Liqueur. A distinctive and remarkable taste sensation!

The secret ingredient

Guylian Praliné Cream Liqueur Guylian Praliné Cream Liqueur is an inspired blend of fresh cream and finest five year old cask matured Scotch whisky. The secret ingredient is Guylian’s deliciously indulgent hazelnut praliné extract. The unique roasted praliné taste of Guylian’s world famous Chocolate Sea Shells subtly lingers in the blend to surprise you!

Guylian’s unique hazelnut praliné filling is used in many of the Guylian chocolate creations. Guylian uses only the finest African cocoa beans and Mediterranean hazelnuts to create this smooth melt in your mouth filling. The hazelnuts are still roasted in the traditional way, according to the original recipe of the company’s founder.

Cacao beans Cacao beans

Seahorse bottle

Seahorse Bottle The Guylian Praliné Cream Liqueur is presented in a beautifully painted seahorse shaped bottle – the seahorse being the Guylian brand icon. The bottle is available separately in Travel Retail shops around the world, and during the Christmas period, in beautiful gift packs together with Guylian’s Original Chocolate Sea Shells.

On the rocks or mixed

Guylian Praliné Cream Liqueur is best served chilled or over ice or as a compliment to a cup
of coffee. It also tastes great in cocktails and desserts.

Cocktail suggestions

Guylian Seahorse Dream

  • 30 ml Guylian Praliné Cream Liqueur
  • 30 ml Milk
  • 20 ml Rum
  • 5 ml Cognac
  • 3 Ice cubes

Pour all ingredients into a cocktail shaker. Shake with ice and strain into a martini glass.

Guylian Frozen Seahorse

  • 30ml Guylian Praliné Cream Liqueur
  • 30ml cold Espresso coffee
  • 10ml tequila
  • Crushed ice

Shake all ingredients and serve in a martini glass

Hot drink suggestions

Guylian Seahorse Temptation

  • 30ml Guylian Praliné Cream Liqueur
  • 90ml hot Espresso coffee

Simply stir the liqueur with the steaming hot espresso, and serve for a deliciously different Irish coffee.

Guylian Seahorse Fantasy

  • 30ml Guylian Praliné Cream Liqueur
  • 120ml milk
  • 30g Belgian dark chocolate
  • 20ml whipped cream

Heat all the ingredients together, stirring until warm, and serve with the whipped cream on top

Chocolate dessert suggestions

Guylian dark chocolate mousse

For 4 persons

  • 35g Guylian Praliné Cream Liqueur
  • 75g cream
  • 25g sugar
  • 70g Belgian dark chocolate

Heat the dark chocolate until 35 degrees Celsius (or 95 degrees Fahrenheit). Add the Guylian’s Praliné Cream Liqueur. Whip the cream and add to the chocolate together with the sugar. Whip until foamy and spoon the mousse into small dessert glasses. Decorate with some dark chocolate flakes if you wish.

Guylian pancakes

For 15 pancakes:

  • 45g Guylian Praliné Cream Liqueur
  • 4 eggs
  • 40g sugar
  • 175g sifted flower
  • 0.5l milk

Stir the eggs with the sugar, proceed with the other ingredients. Start baking the pancakes in a frying pan.
You can serve the pancakes for example with fresh fruits and a dressing of Guylian Praliné Cream Liqueur (slightly binded).

Guylian tiramisu

For 4 servings:

  • 40 ml Guylian Praliné Cream Liqueur
  • 50g egg yolk
  • 50g egg whites
  • 50g sugar
  • 250g mascarpone
  • 20ml espresso coffee
  • cookies
  • 1 tablespoon dark cocoa powder

Soak the cookies in the espresso coffee and 25ml Guylian Praliné Cream Liqueur. Whip the egg whites until stiff. Beat the egg yolks with the sugar. Add the mascarpone to this mix. While stirring, gently add 15ml of the liqueur. Add the beaten egg whites. Divide over small glasses: start with a layer of cookies, a very thin layer of Belgian cocoa powder and end with a layer of the mousse. Refrigerate before serving.