© NGV mbH, Photo: Food Fotografie Michael Brauner, Karlsruhe

Espresso pralines

45 slices
25 min
Easy
MC plus
  1. Break up the cooking chocolate, put it in the blender jug and process for 25 seconds/speed setting 8. Use the spatula to scrape the chocolate back down into the blender jug, add the cream and espresso, and heat for 4 minutes/50 °C/speed setting 1. Leave to cool slightly. Beat the butter until smooth and add it to the chocolate-and-coffee mixture for 45 seconds/speed setting 4. As it is mixing, add the coffee liqueur through the filler opening.
  2. Spoon the mixture into a piping bag with a medium star nozzle and pipe it into gold or coffee-coloured paper cases. Dust with cocoa powder. Store in the fridge.

Ingredients Send me a list of ingredients by email

  • 300 g dark cooking chocolate
  • 150 ml cream
  • 5 tbsp espresso coffee
  • 75 g soft butter
  • 5 tbsp coffee liqueur
  • approx. 45 small paper cases for pralines
  • cocoa powder for decoration

Nutritional values

Per slice:

  • calorific value
    234 kj / 56 kcal
  • protein: 1 g
  • carbohydrates: 3 g
  • fat: 4 g