Melt the butter in a small pan and toast the almonds with the sugar until light brown.

Heat the white chocolate in a water bath - be careful - not over 40 degrees - and stir in the almond brittle. Divide this mass into the praline mold, shake it a little so that the mass is evenly distributed and solidifies in the refrigerator.

Now put a rum raisin in each praline mold.

Let the Noisette chocolate melt in a water bath - be careful! - and spread over the raisins. Shake it again and put it in the fridge.

After two hours, carefully remove the pralines from the molds.