Coconut pralines

For 30 pieces
  • 200 g dark chocolate couverture
  • 20 g coconut fat
  • 75 g whipped cream
  • 20 g Butter
  • 30 g Amarettini
  • 50 g desiccated coconut
  • cling film
  • baking paper
60 minutes
Chop the couverture and coconut fat. Heat the cream. Melt the couverture, coconut oil and butter in it. Fill in a bowl. Crumble the amarettini finely and stir in. Cover the praline mixture directly with foil. Chill for 2-3 hours. Briefly whip with the whisk of the hand mixer. Spread the desiccated coconut on a tray. Use two teaspoons to cut the pralines off the praline mixture (if the mixture becomes too firm over time, briefly heat the mixture again) and place on the desiccated coconut. Turn the chocolates in it. Put on baking paper. Chill for 1 hour. Store in a cool and dry place
3 hours waiting time
1 piece approx. :
  • 70 kcal
  • 290 kJ
  • 1 g protein
  • 5 g Fat
  • 4 g carbohydrates


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