Chocolate cake pralines

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4.3 15
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 28
  • 50 g Peanut cream
  • 120 g Double cream cheese
  • 1 TABLESPOON Icing sugar
  • 300 g Dark chocolate coating
  • 300 g Chocolate cake (leftovers or bought chocolate cake)
  • 2 TABLESPOONS Orange juice
  • 10 g Coconut oil (e.g. palm oil)
  • 2 TABLESPOONS colourful sugar pearls
  • baking paper

Directions

  1. 1

    Line a plate with baking paper. Mix peanut cream, cream cheese and icing sugar. Using two teaspoons, form about 28 small and preferably round heaps, place them on the baking paper and freeze for about 30 minutes.

  2. 2

    Coarsely chop 60 g of chocolate coating. Melt in a hot water bath, let it cool down for about 5 minutes. Finely crumble the chocolate cake, knead with liquid chocolate coating and orange juice until the mixture is easy to shape, but not too soft.

  3. 3

    Divide into about 28 portions. Form into round plates in the palm of your hand. Place 1 well-chilled cream cheese ball (3-4 pieces each from the freezer!) in the middle of 1 cake plate.

  4. 4

    Carefully cover with the cake mixture and quickly form into a ball. Place on baking paper and chill quickly. Cool the cake balls for at least 1 hour.

  5. 5

    Coarsely chop 215 g chocolate coating and coconut oil. Melt while stirring in a hot water bath. Finely chop 25 g chocolate coating for sprinkling. Place the cake balls one after the other on a fork. Drizzle the melted chocolate coating over the balls with a tablespoon.

  6. 6

    Drain well. Place on baking paper. Sprinkle with chopped couverture and colourful sugar beads. Leave to dry in a cool place.

Nutrition Facts

KCAL
130 kcal
CARBS
11 g
FATS
8 g
PROTEINS
2 g