Rum and honey cake pralines

Name: Rum and honey cake pralines
Cook time: 40 min
Total time: 40 min
Yield: 35
Ingredients: 300 g Dark chocolate coating; 200 g Whipped cream; 100 g Honey cake; 3 TABLESPOONS Rum; 30 g Rasp chocolate "plain"; 1 TABLESPOON Cocoa powder; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 35

300 g Dark chocolate coating
200 g Whipped cream
100 g Honey cake
3 TABLESPOONS Rum
30 g Rasp chocolate "plain"
1 TABLESPOON Cocoa powder
1 TABLESPOON Icing sugar
baking paper

Directions

1
Prepare the basic mixture according to instructions. Pour into a clean, dry mixing bowl and chill for approx. 2 hours. The mixture should be cold, but still soft. Crumble the honey cake and sprinkle with rum. Whisk the mixture briefly with the whisk of the hand mixer. Mix the honey cake into the mixture.
2
Form cams with 2 teaspoons and place on a tray lined with baking paper. Dip the spoon into water again and again. Chill for about 30 minutes. Roll the cams in grated chocolate. Dust half of the pralines with cocoa and icing sugar
3
waiting time approx. 2 1/2 hours