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

Espresso pralines

45 slices
MC plus

Preparation time: 25 min.
  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