Nutella and coconut pralines
Some desserts win us over with their sumptuous flavors from the first bite, and Nutella and coconut pralines are just such a dessert. Perfectly creamy, melt-in-your-mouth, and visually attractive, these pralines are created for lovers of small sweet bites that bring great satisfaction.
Although the pralines are a more demanding recipe to prepare, the process itself is joyful, and at the very end, you will feel proud because you have created small works of art with your own hands.
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 the chocolate in the interior of the silicone mold and place it 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 into the lukewarm Nutella and stir well to combine the ingredients. 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 mold.
After filling with cream, cover the pralines with the rest of the chocolate. Take the mold and gently tap it into the flat surface to allow the filling to set down and to get out air bubbles. Place the mold in the refrigerator for several hours to cool.
Before removing the pralines from the mold, gently stretch the mold 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 mold 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 with vanilla sugar and powdered sugar. Add coconut to the mixture and stir with a spoon to combine well. Fill the pralines with the cream, ensuring that the cream does not exceed the ends of the mold.
After filling with cream, cover the pralines with the rest of the chocolate. Take the mold and gently tap it into the flat surface to allow the filling to set down and to get out air bubbles. Place the mold in the refrigerator for several hours to cool.
Before removing the pralines from the mold, gently stretch the mold to separate it from the pralines. Keep the pralines in a cool, closed container.
