John Myers
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Pralines Date Nougat, Coconut, Coffee Cream and Peanut Butter
The perfect pralines date nougat, coconut, coffee cream and peanut butter recipe with a picture and simple step-by-step instructions.
Fast date nougat pralines
- 24 Pc. Dates – pitted and very finely chopped
- 80 g Nougat – very finely chopped
- 5 tbsp Sesame
- 2 tbsp Sesame to roll over
Coconut pralines
- 1 Can Milkmaid
- 200 g Desiccated coconut
- Grated coconut for rolling
- Possibly some whole almonds
Coffee and cream chocolates
- 200 g Bitter chocolate
- 125 ml Cream
- 1 tsp Instant coffee
- 50 g White chocolate
- 1 tbsp Cream
- Piztazien, brittle etc. to decorate
- Praline cases
Peanut Butter Chocolates
- 120 g Shortbread
- 350 g Crunchy peanut butter
- 100 g Powdered sugar
- 300 g Bitter chocolate
Fast date nougat pralines
- Process all ingredients, except for the sesame for rolling, into a mass, form balls (wash your hands in between, as it is very sticky) and roll in sesame.
Coconut pralines
- Mix the milk girl well with 200g desiccated coconut and chill for about 2 hours.
- Shape teaspoons into balls, possibly place a whole almond in the middle and roll in coconut flakes.
Coffee and cream chocolates
- Melt the dark chocolate.
- Dissolve coffee in 125 ml of cream and mix with the dark chocolate.
- Fill teaspoon-wise into praline molds and let set in the refrigerator.
- Melt the white chocolate with 1 tablespoon of cream and place on top of the coffee chocolate. Decorate with pistachios, brittle or similar and cool.
Peanut Butter Chocolates
- Crumble the biscuits very finely and sieve.
- Melt the peanut butter and mix in the powdered sugar and biscuit powder. Chill for 2 hours.
- Shape teaspoons into balls and place in the freezer for about 30 minutes.
- Melt the dark chocolate, let it cool down briefly and coat the peanut butter pralines with it. ATTENTION! – You’re melting quickly.
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