Coffee Chocolates

For the coffee pralines, bring the whipped cream and instant coffee to the boil, remove from the heat and allow to cool slightly (80°C).

Chop the chocolate into small pieces, add to the mass and dissolve while stirring continuously. Stir in rum, allow the mixture to cool further (30°C).

Stir in butter as well and let the cream cool down further. Pour the mixture into a piping bag and pipe in dots on a baking paper.

Place in the refrigerator for half an hour to a full hour. Melt the chocolate coating in a water bath.

Form balls with cold hands, pull them through the chocolate coating and roll them on a grid to form the typical praline “hedgehog” pattern.

Let dry on baking paper and store the coffee pralines in a cool place.

Preparation Tip:

If you don't like dark chocolate, you can also try the coffee chocolates with whole chocolate or even white chocolate.

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