Make your own pralines and the most delicious truffle praline recipes at a glance!

Noble, delicately melting and heavenly delicious – the pralines are undoubtedly something very special and are not considered the crowning achievement of chocolatier art for nothing. Whether with candied fruits, nuts, marzipan, nougat or caramel - the incredible praline fillings and decorations are what really make these little sweets special. Whether it's chocolates to give as a personal gift for Christmas or a birthday or just to snack on yourself - in this article we'll show you how easy it is to make chocolates yourself!

There is hardly anyone who doesn't love chocolate. Pralines are always made with fine and very high-quality ingredients and, unlike normal chocolate, eating pralines is a real treat for the palate. No matter whether in the form of truffle pralines or as confectionery - homemade pralines are always a real treat!

Who invented chocolates?

The basic requirement if you want to make chocolates is that the chocolate content should be at least 25% and that the treats should always be bite-sized. Even though countries like Belgium and Switzerland are famous worldwide for their delicious chocolates, the pralines were actually invented by chance by the French chef Comte de Plessis-Praslin in Regensburg in the 17th century. The treat was also named praline in honor of the chef.

What do you need to easily make chocolates yourself?

Good planning, a lot of time and patience and the right utensils - that's all you need if you want to make chocolates yourself! Fine spices, fillings and decorations provide the finishing touches at the end. For really tasty and successful homemade chocolates you will need the following materials:

2 pots for the water bath - one large and one small that fits into the large one
Hand mixer for whipping the ganache
Rubber spatula for stirring the chocolate, preferably heat-resistant
small fork for dipping the pralines into the chocolate coating
Metal rack for draining and drying
Pralinenform, optional

Tips for tempering the couverture

No matter how simple the praline recipes you have chosen are – the most important thing when making pralines is tempering the couverture. But which chocolate is best for pralines? In principle, couverture contains much more cocoa butter and fat and melts much faster than conventional chocolate from the supermarket. In addition, it becomes much thinner when melted, which is an advantage when decorating chocolates. The high fat content ensures that the pralines have a beautiful shine - provided that the couverture has been tempered correctly. You are probably wondering why tempering couverture is so important? Simply put - an under-tempered chocolate becomes dull and dull, breaks very easily and tends to form gray spots.

Tempering always takes place in three phases: melting, cooling and tempering. All you need are 2 pots for the water bath and a digital thermometer.

First, 2/3 of the couverture is heated to a maximum temperature of 50 degrees.
Then remove the pot from the heat and add the remaining chocolate coating and cool to 28 degrees.
And finally bring it to the ideal temperature.

Depending on the type of couverture, the temperature ranges for the third step vary:

Dark chocolate couverture – 32/33 degrees
Whole milk couverture – 31/32 degrees
white chocolate – 30/31 degrees

Make simple chocolates yourself with a mold

Most praline recipes use specific molds into which the melted couverture is poured. The so-called hollow bodies are created inside, which are then filled with various fillings and finally sealed with a layer of chocolate. Below we will explain to you step by step how to make chocolates with molds yourself.

Recipe for chocolates with jam filling:

40 grams butter, softened
2 tablespoons glucose syrup
1 TL Vanilleextrakt
a pinch of salt
80 grams of jam (strawberry or raspberry)
320 grams of powdered sugar
200 grams of whole milk couverture
red food coloring, liquid
10 grams of cocoa butter

Make your own chocolates instructions:

First, chop the couverture and melt it in a bowl in a water bath as described above.
Melt cocoa butter in the microwave.
Brush the praline mold with the cocoa butter and food coloring.
Pour the chocolate evenly and quickly into the mold.
Let stand for 5 minutes and then turn the mold over - this will allow the excess chocolate to drip off.
After another 15 minutes, wipe it off again with a spatula.
Let the chocolate set. If you're impatient, you could speed up the process by putting the mold in the fridge for 10 minutes.
In the meantime, you can make the praline filling yourself.

Place butter, glucose syrup, vanilla extract, salt and jam in a bowl and beat with a hand mixer until smooth. Gradually add powdered sugar and stir briefly again.
Form small balls from the mixture and place them in the hollow praline bodies.
Heat the remaining couverture again to the ideal temperature.
Place in the filled praline bowls and smooth out with a spatula.
Allow homemade chocolates to set. This takes approximately 3 to 4 hours.
Slowly and carefully remove from the praline mold.

Make your own chocolate pralines with marzipan filling

Giftsfrom the kitchenat Christmas are particularly popular this year. So why not make your own Christmas chocolates? The delicious filling made of marzipan and nougat gives these chocolate pralines a fine, elegant touch.

Recipe chocolates ingredients:

250 grams of couverture – whether whole milk or dark depends on your own taste.
400 grams of marzipan raw material
220 Gramm Nougat
90 grams of pistachios, ground

And this is how easy it is to make these chocolates:

Knead the pistachios with the marzipan mixture.
Form the mixture into a thin roll with a diameter of approximately 2 centimeters and cut into small slices.
Press half of the slices into a praline mold.
Form small balls out of the nougat with your hands and distribute the other half of the marzipan slices on top.
Place the remaining slices on top as a lid and then shape the pralines into small balls.
Place in the refrigerator for 4 hours.
Melt the chocolate coating and cover the balls with it.
Depending on your preference, you can decorate your chocolates with nuts or chopped dry fruits.

Make your own heart chocolates

Chocolates as gifts are a very good and lovely idea for a homemade wedding gift with which you can surprise the bride and groom. For this reason, we are now telling you how you can make heart-shaped chocolates yourself.

Chocolate pralines for the wedding:

250 grams of whole milk couverture
100 grams chopped almonds
200 grams of dark chocolate couverture
30 ml whiskey of your choice

This is how the chocolate pralines are made:

First, melt the dark chocolate couverture in a water bath.
Remove from heat, add whiskey and stir again.
Pour into a piping bag and place in the fridge for 15-20 minutes.
Temper the whole milk couverture and then stir in the chopped almonds.
Spread the mixture into a praline mold and use a spatula to scrape off the excess chocolate.
After about 5 minutes, pour the bittersweet mixture on top and spread it off again with a spatula.
Let the chocolates set.

Make your own chocolates without a mold

For all those who don't have a praline mold at home or who find storing it too tricky, we have good news - you can make simple pralines yourself even without a mold! They are also known as cut pralines and are much quicker to prepare. Together with the family in the cold winter daysBaking treatsIt's always a lot of fun and if you want to make chocolates with children, then the cut chocolates are the best choice! Whether as triangles, diamonds, squares or other shapes - you can let your imagination run wild when cutting!

Quick chocolates without a mold:

500 grams of white chocolate coating
140 grams of cream
80 Gramm Butter
20 grams of powdered sugar
2 tbsp cinnamon
1 tbsp Vanilla extract

This is how the chocolates without a mold are made:

Chop the couverture into small pieces and set aside.
Line a rectangular baking pan with greaseproof paper.
Bring the cream to the boil and remove from the heat.
Stir in butter, vanilla extract and cinnamon and mix well.
Add the mixture to the chocolate coating and stir thoroughly.
Pour the mixture into the baking pan, smooth it out and let it cool for about 4 hours.
Cut homemade chocolates into any shape you like.
If desired, roll in a mixture of sugar and cinnamon.

Almond sliver pralines recipe

Almond sticks with chocolate taste good, can be prepared in less than 10 minutes and are therefore the best choice for anyone who wants to make delicious yet simple chocolates themselves.

Almond slivers recipe chocolate:

200 grams of dark chocolate couverture
130 grams of almond sticks
2 tbsp candied ginger, finely chopped

Preparation:

Heat a pan and briefly roast the almond sticks in it without fat.
Chop the couverture into small pieces and melt it in a water bath.
Remove from heat and stir in ginger and almonds.
Using a spoon, place small molds onto a baking tray lined with baking paper.
Place in the refrigerator for at least 2 hours.

Make your own confectionery – recipes

Do you actually know what the difference is between a confectionery and a praline? Both are delicious, bite-sized treats with a delicate filling of nuts, nougat, ganache or marzipan. However, chocolates have a chocolate content of at least 25%. If it is below this, it is called confectionery. The most well-known types of confectionery include rum balls, petit fours and fondants. Below we have an incredibly delicious recipe for marzipan confectionery for you, which is one of the most popular Christmas praline recipes.

Marzipan confectionery recipe:

180 grams of dark chocolate couverture
150 grams of whole milk couverture
100 grams of whipped cream
5 tablespoons almond liqueur
40 grams of coconut oil
60 Gramm Butter
60 grams of pistachio nuts
200 grams of marzipan raw material
60 grams of powdered sugar

Preparation:

Roughly chop the couverture and set 30 grams aside.
Melt the rest in a water bath.
Heat almond liqueur and cream in a saucepan over medium heat. Add butter and coconut oil and stir well.
Add the couverture and place in the refrigerator for 1 hour.
Chop the pistachios into small pieces and knead them together with the powdered sugar and marzipan.
Sprinkle the work surface with powdered sugar and roll out half of the marzipan mixture into a rectangle. Spread with the chocolate.
Roll out the remaining marzipan mixture and place it on top. Let it solidify in the fridge for about 2 hours.
Cut into any shapes.
Melt the remaining chocolate coating and decorate the cut pralines with it. Let it set and, if desired, sprinkle with a little pistachios or powdered sugar.

Rum balls recipe

There are an incredible number of recipes with chocolate and rum, but rum balls are the classic. They are a traditional confection that is an absolute must at Christmas.

Rum balls ingredients:

350 grams of dark chocolate couverture
130 Gramm Butter
130 grams of powdered sugar
5-6 THE RUM
2 Tbsp Cocoa
200 grams of hazelnuts, ground
200 grams of chocolate sprinkles

Preparation:

Let the couverture melt in a water bath. Stir in the rum, cocoa and hazelnuts, remove from the heat and let cool briefly.
Put the butter and sugar in a bowl and mix with a hand mixer until smooth.
Add the butter mixture to the chocolate and knead everything into a dough.
Then form small balls of pralines and roll them in chocolate sprinkles.
Place in the refrigerator for 2 hours.

Most recipes for homemade pralines use nougat, marzipan, caramel or a mixture of cream and chocolate as praline fillings. However, you can vary the ingredients for filled chocolates depending on the season, occasion and taste and let your creativity unfold. Below we will tell you which are the most popular praline fillings as well as some delicious recipes for simple filled pralines.

Make your own filled chocolates with nuts –Chopped, ground or whole – nuts in any form add flavor to praline recipesan incredible crunchy effect. The combination of nougat and hazelnuts, for example, makes a noble and sophisticated filling that goes perfectly with dark chocolate as well as whole milk and white couverture. Or how about a filling made from marzipan, nuts and orange peel? Homemade chocolates like these taste just as delicious and are the perfect treat for Christmas.
Fruit praline filling –Do you prefer simple pralines with a slightly fruity note? Then you could try a filling made from candied or home-pickled fruits. They harmonize particularly well with dark chocolate couverture. Jam, jelly and preserves also provide a delicate, unique touch. Adding orange, lime or lemon peel gives the pralines an even more interesting aftertaste.

Making chocolates with alcohol –Whether you add a few spoonfuls of your favorite whiskey or some alcoholic syrup, alcohol always adds a special and unique touch. However, a bit of sensitivity is required when dosing - if you add too much alcohol, the fine chocolatey taste will be lost.
Make pralines with a ganache filling –Ganache is a creamy and very fine alternative that you can use to make your own praline filling. This is a sophisticated cream made from cream and chocolate and, if necessary, a little butter is added. If you would like to make such chocolates, a mixing ratio of one part cream to two parts chocolate is recommended. You can always flavor the ganache with different flavors or color it with food coloring.
Make your own coffee praline filling –Soluble coffee powder mixed with a little cocoa provides a stimulating taste and aroma.

More ideas and recipes for fillings

And here are a few suggestions for delicious fillings for homemade chocolates.

Make your own vanilla chocolate ganache praline filling:

100 grams of cream
100 grams of dark chocolate couverture
1 tbsp Vanilla extract
10 Grams Glucose Syrup
Preparation: Chop the couverture into small pieces and put it in a bowl with the vanilla extract and glucose syrup. Bring the cream to the boil and remove from the heat. Add to the chocolate and stir until the chocolate coating has melted.

Passion fruit caramel filled chocolates

25 Grams of Glucose Syrup
250 grams of sugar
20 ml water
100 grams of cream
100 grams of passion fruit puree
Preparation: Place glucose syrup, water and sugar in a small saucepan and heat until the mixture has a dark caramel color. Important – don’t stir! In the meantime, bring the cream and passion fruit puree to the boil in another pot. Slowly add the cream mixture to the caramel and mix everything well. Let stand for 30 minutes before filling the homemade chocolates with it.

Make your own filled chocolates – a simple recipe with Hugo

Hugo is undoubtedly one of themmost popular cocktails in Germany. Treat your friends to this recipe for easy chocolates at your next girls' night out.

Ingredients:

140 ml Hugo – either bought ready-made or mixed yourself
200 grams of white couverture plus 250 grams for sealing or covering.
60 ml Sahne
30 grams butter, softened
around 20 finished hollow praline balls

Preparation:

Let 120 ml of Hugo boil over medium heat until only about 30 ml remains.
Add the cream and bring to the boil. Remove from heat and let cool briefly.
Temper the 200 grams of couverture in a water bath. Gradually stir in the cream.
Add remaining Hugo and stir. Stir in butter and mix everything together well.
Let the filling cool briefly and fill the hollow balls with it. Allow to cure overnight or at room temperature for at least 8 hours.
Temper the 250 grams of couverture and seal the pralines with it. If you have used ready-made hollow balls, you must dip them into the chocolate coating.

Truffle pralines recipes

Truffles and confectionery are also pralines, but they differ in the way they are made. In contrast to the other varieties, truffles are sprayed and rolled and are characterized by a firm filling that does not melt when you bite into them. Their shape is reminiscent of the precious and rare truffle mushrooms and that's where the name comes from. Would you like to know how to make truffle pralines yourself? First of all, we have a recipe for classic butter truffle pralines for you.

Butter Truffle Pralines Ingredients:

200 grams of dark chocolate couverture
200 grams of white couverture
100 ml Sahne
70 grams of sugar
250 Gramm Butter
1 tbsp Vanilla extract
a pinch of salt
Decorate the pralines with chocolate sprinkles and chopped nuts

Preparation:

Place cream, salt, sugar and vanilla extract in a saucepan and bring to the boil.
Add the couvertures and melt. Allow to cool briefly.
Beat the butter until fluffy and add it in portions to the chocolate ganache.
The mixture into oneFill piping bagand pipe balls onto a baking tray lined with baking paper.
Leave to set in the fridge overnight or for at least 8 hours.
Roll the truffle pralines in chocolate sprinkles and sprinkle with nuts.

Delicious Lava Cake Truffles

Truffle or lava cake? Why not both?a delicious dessertunite? With a soft core and coated in chocolate – this recipe for truffle pralines impresses with its elegant and unique taste. Although the core doesn't quite flow like a classic lava cake, it creates the perfect contrast to the crunchy chocolate shell.

Ingredients:

100 grams of fine bitter chocolate, chopped finely
170 grams of cream
300 grams of crumbled chocolate cake
150 grams of chocolate ganache made from cream and dark chocolate couverture
200 grams of whole milk couverture

Preparation:

Bring cream to a boil. Remove from heat and add to the chopped chocolate. Let stand for 1 minute and then stir gently. Cover with cling film and place in the fridge for about 90 minutes.
Form small balls, place on a baking tray lined with baking paper and leave to solidify in the fridge for another 30 minutes.
In the meantime, prepare the filling: Mix the crumbled chocolate cake with the chocolate ganache and knead well with your hands until a firm mass is formed.
Take a small piece of the cookie dough and press a ganache ball into the center.
Form the truffle pralines into a ball with your hands and place them back on the baking tray. Place in the refrigerator for another 30 minutes.
Melt the whole milk couverture in a water bath and dip the chocolate truffles into it. Allow to solidify at room temperature.

Delicious truffle pralines with mulled wine

After work, enjoy a delicious mulled wine with friends at the Christmas market - fantastic or not? Cinnamon, anise and cloves make this praline recipe perfect for making your own Christmas pralines!

Ingredients:

300 ml red wine
Peel of an orange
1 vanilla bean
1 Zimtstange
3 star anise
2 cardamom pods
3 cloves
300 grams of white chocolate coating
35 grams butter, softened
2 THE RUM

Preparation:

Put the spices, orange peel and red wine in a pot and cook over medium heat without a lid until about 80 ml of liquid remains. Then sieve through a sieve.
Finely chop the couverture and add it to the mulled wine along with the rum and butter and let it melt.
Place in the refrigerator for at least 3 hours.
Form small balls out of the mixture with your hands and, if desired, roll them in powdered sugar or cocoa.

Recipe for truffle pralines with Prosecco

There are an incredible number of praline recipes containing alcohol. These truffle pralines with Prosecco are not only beautiful to look at, they also taste heavenly!

Ingredients:

300 grams of dark chocolate couverture
300 grams of cream
50 Gramm Butter
30 ml Prosecco
150 grams of whole milk couverture
150 grams of white chocolate coating
edible pink dust to decorate chocolates

This is how you can make these truffle chocolate pralines yourself:

Heat the cream over medium heat and reduce the heat after about 5 minutes.
Remove from the heat and add the chopped dark chocolate couverture. Stir slowly until the chocolate has melted.
Stir in Prosecco and mix well.
Pour the mixture into a bowl and let it solidify in the fridge for 2 hours.
Melt the white and whole milk couverture in separate bowls in a water bath or in the microwave.
Form small balls of pralines from the Prosecco mixture.
Dip half of it into the white couverture and the other half into the whole milk couverture. Allow to harden at room temperature.

Make your own white truffles

White pralines are not as popular as the classic chocolate pralines, but they taste just as good and elegant. And that's why we have prepared an incredible cream truffle praline recipe for you. Delicious yet simple chocolates – what more could you want?

Make your own white truffles:

200 grams of dark chocolate, roughly chopped
200 grams of cream
2 Tbsp Cocoa
3 tbsp powdered sugar
80 grams of butter or margarine

Preparation:

Heat the cream over medium heat and add the couverture. Mix well and let cool slightly.
Beat the butter with the powdered sugar and cocoa until fluffy and add to the cream-chocolate mixture. Mix all ingredients together well.
Pour into a piping bag and pipe small balls onto a baking tray lined with baking paper. Place in the refrigerator for at least 2 hours.

Recipe for delicious Oreo truffles

Everyone knows them and everyone loves them - that's itdelicious Oreo cookiesmeant. If you want to make chocolates with children, then this chocolate truffle recipe is for you! And the best part is that you can experiment with the ingredients. For example, a small dash of Baileys or 1-2 tablespoons of Nutella or peanut butter go perfectly with it for an even more chocolaty taste!

Oreo truffle recipe:

1 pack of Oreo cookies
200 grams of cream cheese, room temperature
1 tbsp Vanilla extract
200 grams of white couverture
100 grams of dark chocolate couverture

Oreo truffle preparation:

Set aside 6 Oreo cookies and crumble the remaining ones either in the mixer or with a rolling pin.
Add the cream cheese to the Oreo cookies and knead into a dough with your hands. Place in the refrigerator for 1 hour.
Form small balls and place them on a baking tray lined with baking paper and refrigerate while you temper the couverture.
Melt the couvertures in two different pots in a water bath and let them cool briefly.
Dip some of the Oreo cookies in the white chocolate coating and the rest in the whole milk.
Crumble the 6 Oreo cookies and use them to decorate the chocolates. Chill for 10 minutes.

Make your own Christmas chocolates

Baking delicious cookies for Christmas is a tradition in almost every family. But why not add a little variety this year and make delicious chocolates instead? Surprise your family and friends and try some of the Christmas chocolates recipes we have prepared for you.

Make your own chocolate pralines with a delicious peppermint filling

220 grams of whole milk couverture plus another 200 grams for the praline filling
40 grams butter, softened
130 ml Sahne
1 tsp peppermint extract

Preparation:

Melt 20 grams of butter and the whole milk couverture in a water bath, stirring constantly.
Remove from heat and let cool for 10 minutes.
Distribute the mixture into the praline molds and scrape off the excess chocolate with a spatula. Place in the freezer for 10 minutes, remove and fill in the gaps with a little more chocolate if necessary. Cool again while you make the praline filling yourself.
Melt the couverture, remaining butter and cream in a water bath over low heat.
Let it cool for 20 minutes and add the peppermint extract.
Fill the pralines with the peppermint mixture, spread the remaining whole milk couverture on top and chill for 1 hour.

Quick chocolates with eggnog

Eggnog – another classic at Christmas time. Nicely packaged and you have delicious chocolates to give as gifts!

Ingredients:

400 grams of white couverture, chopped finely
150 ml eggnog
60 grams butter, softened
around 20 purchased or homemade hollow praline balls
Garnish with cinnamon to decorate the pralines

Preparation:

Bring the eggnog to the boil over high heat and add the butter.
Add half of the chocolate coating and mix until smooth. Let cool for about 20 minutes.
Beat with a hand blender or hand mixer for 3 minutes until stiff.
Fill into a piping bag and distribute into the hollow balls. Let rest for 5 minutes.
Temper the remaining chocolate coating and seal the pralines with it. Allow to harden for half an hour.

Dominoes recipe

In addition to filled pralines and cut pralines, there are also layered pralines. They consist of 2 or 3 layers of different fillings, such as nougat, marzipan, chocolate or caramel. Even though homemade chocolates like these take a little more time, the end result is definitely worth it! Our next recipe for chocolate pralines with caramel and coffee is clear proof of this.

Ingredients caramel layer:

200 grams of cream
1 THE BUTTER
100 grams of sugar

Coffee layer:

250 grams of dark chocolate couverture
40 ml Cafe Creme or for a more intense taste – espresso
50 ml Sahne

And this is how you can make the chocolates yourself without a mold:

Bring the cream and sugar to the boil in a large saucepan, stirring constantly. As soon as the mixture begins to bubble, reduce the heat and simmer for around 40-60 minutes.
Remove from heat and add the butter. Mix well and let cool briefly.
Spread quickly onto a baking tray lined with baking paper and smooth it out. Let it solidify.
For the coffee layer, first make the coffee and add the cream.
Heat gently over low heat or in the microwave for 30 seconds and fold in the chocolate. Mix into a homogeneous mass.
Spread the coffee-chocolate mixture over the caramel, let it cool briefly and put it in the fridge for at least 3 hours.
Finally, cut the plate in half and place one half over the other. Press lightly.
Cut the pralines into any shapes and decorate with some nuts or cinnamon if desired.

Make your own wedding chocolates

Wedding chocolates are an excellent idea to sweeten the day even more for the bride and groom. The chestnut confectionery recipe is a real classic when it comes to pralines as gifts and that's why you'll now find out how you can make delicious chestnut hearts yourself!

Chestnut hearts Ingredients:

500 grams of chestnuts, cooked
40 grams of sugar
40 ml water
a pack of vanilla sugar
2 THE RUM
200 grams of dark chocolate couverture

Preparation:

Bring sugar and water to the boil over high heat and allow to cool.
Finely puree the chestnuts with rum, vanilla sugar and sugar. Cover with cling film and place in the fridge for at least 4 hours.
Roll out the mixture thinly, cut out small hearts and let it dry for 20 minutes.
Melt the couverture in a water bath and dip the heart pralines in it. Let it solidify.

Real works of art – chocolatesdecorate

Delicately melting, homemade chocolates are a real treat. But what turns these little treats into real works of art is the decoration. Below we have a few great ideas for you on how you can decorate your chocolates easily and still effectively and beautifully.

Decorate your chocolates withTransferfolieand use it to create different, colorful patterns. To do this, place the foil on the still slightly warm chocolate coating. Do not remove the foil until the chocolates have completely hardened.
Have you ever wondered how to make glittery and shiny chocolates? The secret isglitter powderWith this method of decorating pralines you have two options - either you add some of the powder to the liquid, still warm couverture or you drizzle it on the finished pralines. Either way – the result is always wonderful.
Frosting or sugar sprinklesis suitable for decorating muffins or cakes as well as for homemade chocolates and looks just as good and elegant.

Making chocolates with children

Baking with the children is really fun and at the same time you teach them something useful. Who knows – maybe next year they will make the chocolates themselves and surprise you with them – you never know! Marzipan potatoes taste really good and are very easy to prepare.

Marzipan potatoes recipe:

200 grams of marzipan raw material
Cocoa

Instructions for preparation would be completely unnecessary - simply form small balls from the raw marzipan mixture and roll them in the cocoa.

Nutella truffle recipe

Is everyone in your family Nutella fans? Then this is the perfect recipe for you if you would like to make some simple chocolates with children!

Chocolate truffle recipe with Nutella

200 grams of chocolate butter cookies
100 ml canned coconut milk
6 EL Coconut flock
4 THE Nutella

Preparation:

Finely chop the shortbread cookies with a mixer.
Place 50 grams of the butter cookies and 3 tablespoons of coconut flakes in two small bowls and set aside.
Place 3 tablespoons of coconut flakes in a bowl with the crumbled cookies. Add coconut milk and mix everything together well.
Add Nutella and stir with a spoon to form a dough.
Form small balls and roll some of them in the crumbled cookies and the others in the coconut flakes.

The chocolates don't set - what now?

You've tried some of our suggestions but somehow you can't get your head around it and you're wondering why? As explained at the beginning of our article, the couverture is the key to delicious homemade chocolates. The pralines will not set if the couverture has not been tempered correctly.