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.