Nutella and coconut pralines
ingredients
Nutella pralines
ACCESSORIES
Silicone mould or small paper baking cups
INGREDIENTS (aprox. 20 pralines)
200 g chocolate 50% cocoa
2 tbsp oil
50 g Nutella
70 ml heavy cream
handful of almonds or hazelnuts (whole or finely crushed)
Coconut pralines
ACCESSORIES
Silicone mold or small paper baking cups
INGREDIENTS (APROX 20 pralines)
200 g white chocolate
2 tbsp oil
50 g coconut
70 ml heavy cream
1 vanilla sugar
1 tsp powdered sugar
directions
Nutella pralines
Put chocolate with two tablespoons of oil into a pot and melt it over a water bath. Using a small brush spread on chocolate in the interior of the silicone mould and place in the refrigerator for about 5 minutes to cool. Then, repeat this procedure two more times.
Lightly soften Nutella in a microwave oven. Set aside to cool. Pour the heavy cream in the lukewarm Nutella and stir well to combine the ingredients well. Add crushed nuts if desired (if you prefer the whole nuts, then add them to the centre of the pralines while filling the cream). Fill the pralines with the cream, ensuring that the cream does not exceed the ends of the mould. After filling with cream, it is necessary to cover the pralines with the rest of the chocolate. Take the mould and gently tap it into the flat surface to allow the filling to set down and to get out air bubbles. Place the mould in the refrigerator for several hours to cool.
Before removing the pralines from the mould, gently stretch the mould to separate it from the pralines. Keep the pralines in a cool, closed container.
Coconut pralines
Put white chocolate with two tablespoons of oil into a pot and melt it over a water bath. Using a small brush spread on chocolate in the interior of the silicone mould and place in the refrigerator for about 5 minutes to cool. Then, repeat this procedure two more times.
Using an electric mixer, mix the heavy cream together with vanilla sugar and powdered sugar. Add coconut into the mixture and stir with a spoon to get all well combined. Fill the pralines with the cream, ensuring that the cream does not exceed the ends of the mould. After filling with cream, it is necessary to cover the pralines with the rest of the chocolate. Take the mould and gently tap it into the flat surface to allow the filling to set down and to get out air bubbles. Place the mould in the refrigerator for several hours to cool.
Before removing the pralines from the mould, gently stretch the mould to separate it from the pralines. Keep the pralines in a cool, closed container.
