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© NGV mbH, Foto: Food Fotografie Michael Brauner, Karlsruhe
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Recipe of: © Monsieur Cuisine

Espresso pralines

MC plus
45 slices
Ready in: 0:25 h
Preparation time: 25 min.
Created on: 17.11.2016
Last changes: 14.02.2018
  • 300 g dark cooking chocolate
  • 150 ml cream
  • 5 tbsp espresso coffee
  • 75 g soft butter
  • 5 tbsp coffee liqueur
  • 45 small paper cases for pralines
  • cocoa powder, for decoration


Per slice:

  • calorific value
    234 kj / 56 kcal
  • protein: 1 g
  • carbohydrates: 3 g
  • fat: 4 g
Preparation time
25 min.
Ready in
0:25 h
  1. Break up the cooking chocolate, put it in the blender jug and process for 25 seconds/speed setting 8. Use the spatula to scrape the chocolate back down into the blender jug, add the cream and espresso, and heat for 4 minutes/50 °C/speed setting 1. Leave to cool slightly. Beat the butter until smooth and add it to the chocolate-and-coffee mixture for 45 seconds/speed setting 4. As it is mixing, add the coffee liqueur through the filler opening.
  2. Spoon the mixture into a piping bag with a medium star nozzle and pipe it into gold or coffee-coloured paper cases. Dust with cocoa powder. Store in the fridge.


Why not try one of these delicious versions? Finely chop 50 g amaretti or sponge fingers. Drizzle them with 6–7 tablespoons of espresso, leave to soak for approx. 15 minutes and then mix into the chocolate-and-coffee mixture.


Bon appétit with Monsieur Cuisine

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