Eggnog Confection

5 from 7 votes
Prep Time 35 minutes
Cook Time 5 minutes
Rest Time 4 hours
Total Time 4 hours 40 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 200 g White couverture
  • 100 ml Advocaat
  • 60 g Butter


  • 150 g Dark couverture chocolate
  • 1 tsp Coconut oil
  • White chocolate chips



  • Heat the egg liqueur and butter, remove from the stove and melt the white, coarsely chopped couverture while stirring. Transfer the mixture to a bowl and place in the refrigerator for at least 4 hours to harden.
  • When the mass has hardened (to a certain extent ...), roll small balls out of it with your hands repeatedly held under very cold water and place them on a plastic mat or aluminum foil. When all are rolled, place the pad with the balls in the freezer overnight. Since the egg liqueur mass should now be very creamy when you bite into the confectionery, and its ingredients are weighed accordingly, it will unfortunately not become completely hard in the freezer. That means you have to work very quickly and in many small steps.
  • For the casing, bring water to the boil in a saucepan and place a bowl on top. When it boils, remove the saucepan from the heat, add the couverture and coconut oil and let half melt while stirring. Then remove the bowl from the water bath and let the rest of the couverture melt while stirring vigorously. It should cool down enough that it is still liquid but less than lukewarm.
  • Then have the white chocolate chips, a new pad with or without aluminum foil and a praline or normal fork (and good mood ;-)) ready ...
  • Now take at most 4 (certainly a bit wide) balls out of the freezer, dip them one after the other and quickly, lift them out with a fork and place them on the surface. They should really be completely covered with the couverture all around - also on the base below. Since they come out of the freezer, they are very cold despite their soft consistency, which means that the couverture hardens extremely quickly. It is advisable to sprinkle the white chocolate chips on each dipped praline immediately before dipping the next one. When they are all made, put the underlay with them in the refrigerator so that they and the couverture can cool through again and become really firm.
  • When they are firm enough, carefully remove them from the surface, straighten the edges with a sharp, pointed knife and check that the underside really has no holes. Otherwise you have to seal it with a little couverture afterwards. They should then be stored in a cool place until they are given away.
  • The production of these pralines is only for people with nerves like wire ropes ...; -))) .... and if you don't just want to eat them yourself, then you should think carefully about who to give them to .. ..; -))))))))))) ... Späß'le
  • The number of people mentioned above relates to a serving of 27 pieces. The rest time given below only refers to that of cooling. The overnight freezing time has to be taken into account separately.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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