Truffles & pralines

I prefer to make my own Christmas chocolates, for two reasons: first, making them is so much fun while listening to Christmas carrols. Then, they tend to taste better and are for sure more fresh than ready-made pralines. Here three fairly easy ones: truffles, pecan & maple caramel pralines, and chocolate ganache pralines.



300g  chocolate (60-70% cocoa)
50g  butter
1  dl cream
1/2 teaspoon salt
1 drop of vanilla extract
1 tablespoon raw cocoa powder
1,5 tablespoons strong coffee
1,5 tablespoons cognac


Slowly melt chocolate and butter in a pan.

Take the pan off the heat and add cream, cocoa powder, salt, vanilla extract, coffee and cognac.

Mix until smooth, then cover and place in the fridge until the truffle mass is completely cool.

Shape truffels with a spoon dipped in hot water and roll them in cocoa powder.

(optional) try to get sugar drunk by eating them all in one go - let me know if you succeed :-)



(for 15 pralines)

Chocolate shells

70 g dark chocolate

Chocolate ganache filling

50 g dark chocolate
25 g mascarpone cheese
1 drop of vanilla extract

Pecan & maple caramel filling

20 g butter
50 g maple syrup
Pinch of salt


Start by melting the chocolate and painting the inner walls of a praline mold with melted chocolate. Place in the fridge to harden while you prepare the fillings. 

Chocolate ganache filling:
Melt chocolate and mix with mascarpone and vanilla to a smooth paste. Fill the molds with ganache, then close them by pouring a layer of chocolate over the filling.

Maple caramel filling:
Cook the butter, maple syrup and salt in a pan over medium heat, stirring until the mixture thickens (2-3 minutes). Cut pecans to small pieces and add them inside the praline mold. Pour maple caramel on top. Close the mold with a layer of chocolate.

Refridgerate for at least an hour before serving. Keep cool and enjoy within few days.