Irish Coffee Pralines, Original

Requirement are the 64 hollow bodies.

To incorporate the large amount of whiskey and coffee liqueur into the cream, you need a bag of chocolate mousse. The powder is beaten with a whisk, but without milk and cream, for about 3 minutes with the liqueur and whiskey. If you can't buy a coffee liqueur, you can take another whiskey, heat it up, mix in instant coffee and sugar and put it in the fridge straight away.

Now 100 ml of cream are whipped, of course with vanillin and whipped cream. Put aside.

Now 150 g of chocolate are chopped or cut and then melted in a water bath. This chocolate is not yet "tempered"; it is added to the mousse mixture. The cream is very carefully "lifted" into the mousse and then the melted chocolate.

After a further 15 minutes in the cooler, it is checked whether the mass "attracts", but it should still be possible to fill the balls with the syringe, carefully. After the filling process, the pralines are put back in the cooler for at least 4 hours.

After this time, a small indentation has formed in the filling holes, which you should now close. Simply put, this is a little effort. If you don't know what the term "tempering" means, have a look on the Internet at: tempering chocolate. I'll try to explain it. First they chop the remaining 150 g of chocolate, but set aside 50 g of it. 100 g come back over a water bath in a separate bowl that does not completely disappear in the saucepan with 2 cm of water. The water is heated and the pot above becomes warm, the chocolate melts, always stir well. As soon as the chocolate is completely melted, immediately place the top pot on a damp, cool cloth and stir for about 3 minutes. then check the temperature with a tea or wine thermometer, probably above 40 °. It's way too hot, now add a little powder in portions, keep stirring, checking and adding more chocolate. The temperature must not be above 30 °, the chocolate remains nice and shiny after cooling down. Each filling hole is closed with a small teaspoon , then the mocha bean on top. The praline is ready after 1 hour. They have never enjoyed a better "spiritual" praline.

Tip 7: If you want to make white pralines, buy MOUSSE au VANILLA and white couverture. The hollow balls are also available in white. You can also fill brown ganache with white ganache, but then with sparkling wine or champagne if you want to spend a lot of money. White pralines are filled with exotic cocktails such as mojito, daiquiri, margarita or caipirinja. The sweet white chocolate is softened with the bitter cocktails and the pralines come out of the refrigerator.