for 24 pieces

Chocolate mixture

½ dl	full cream
50 g	butter
200 g	white chocolate with vanilla, finely chopped

Pralines

12	shelled almonds, cut in half
50 g	coconut flakes

How it's done

Chocolate mixture

Place the cream and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Heat the cream, add the chocolate, melt. Remove the bowl, mix with a whisk. Cover and chill for approx. 1 hr.

Pralines

With wet hands, shape the mixture into approx. 24 balls (each approx. 2 cm in diameter), placing half an almond in the middle of each ball. Place the coconut flakes in a deep dish, toss the pralines in the coconut, chill for approx. 30 mins.

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