John Myers
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Chocolates with Creamy Butter Filling
The perfect chocolates with creamy butter filling recipe with a picture and simple step-by-step instructions.
For the cover:
- 400 g Whole milk couverture
For the filling:
- 200 g White couverture or whole milk
- 100 ml Cream
- 150 g Butter
- For the shell, melt the whole milk couverture and tip it into praline molds, wait a moment, then turn the mold over and let the chocolate run out. Chill for 2 hours.
Filling:
- Chop the chocolate into small pieces. Bring the cream to the boil then dissolve the chocolate in it. Allow to cool slightly.
- Beat the butter until frothy. Now gradually stir the butter into the chocolate.
- Pour the filling into the molds with a piping bag and chill again.
- Now warm up the rest of the whole milk couverture again and put a lid on the pralines, put it in the cold again.
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