grease six x 4.5cm rings, place on a flat tray. line a baking tray with baking paper. combine sugar and water in a saucepan over low heat. cook for 5 minutes or until sugar has dissolved.
increase heat to high, bring to the boil. boil, without stirring, for 5 minutes or until mixture turns golden. remove from heat, add peanuts. pour onto prepared tray. allow to cool. break praline into shards. place in a food processer, process until finely ground. mix two thirds of praline mixture into plaistowe premium milk chocolate. evenly divide mixture into rings, and press firmly into base. refrigerate.
using an electric mixer, whisk cream until soft peaks form, carefully whisk in extra plaistowe premium milk chocolate, making sure not to split. spoon into piping bag with a round nozzle.
pour chocolate cream over praline crust, filling moulds halfway, place remaining praline on top of chocolate cream, pipe remaining chocolate cream, refrigerate for 3 hours or until set.
using a hot cloth carefully wipe around rings, push the base out from the bottom, and place onto serving plate. serve with chocolate curls.
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