Ingredients |
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For lid & base: |
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160 g |
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10 g |
coconut jam (oil) |
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For the stuffing: |
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50 g |
peanut butter |
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20 g |
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Nuts of your choice |
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That's how it's done:
The quantity is sufficient for about one mold of 15 x 10 g pralines.
First, melt the chocolate drops and the coconut in a water bath. Prepare the chocolate mold. If you like, you can put nuts in the chocolate mold first.
Now fill the molds up to 1/3 with the chocolate-coconut mixture. Put the rest of the chocolate back into the hot water bath so that it does not harden.
Place the chocolates in the freezer for about 20 minutes. While the chocolate is cooling, the filling can be made. For this, mix the peanut butter with the erythritol powder.
A hand blender is recommended. If the mixture is too hard, you can also warm it up; it should then be a little creamier.
Now take the praline mold out of the freezer and place a peanut butter clump in the middle of each praline. Now place the chocolates in the freezer for another 20 minutes.
The chocolates then receive their final chocolate layer. However, do not fill the mold to the brim. This makes it easier to remove the chocolates from the mold later.
Now cool the pralines for at least 2 hours. The finished pralines can now be thrown out of the mold.
Hint: After about 5 minutes they are a bit softer, but still, crack wonderfully when biting into them!
