Chocolate Pralines

1. 1

   First make the truffle filling, because it needs to cool before using it. In a bowl, place 100 grams chocolate, coffee, and rum. In a small saucepan, add heavy cream and butter and bring to a boil, then pour it over the chocolate. After 1 minute, start stirring until very smooth and shiny. Refrigerate until needed.

2. 2

   Melt remaining chocolate and pour it into the silicone pralines molds. Spread it evenly on the walls. Refrigerate the molds for a few minutes.

3. 3

   Add the filling and then freeze the pralines for 10 minutes. Take them out of the mold and taste the pleasure. Store them in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.