Kahlua Pralines

Kahlua Pralines

Kahlua Pralines

Did you know that pralines aren’t just chocolate candies with nuts? There are American, Belgian and French pralines and each are a little different. Wikipedia states that Belgian pralines “consist of a hard chocolate shell with a softer, sometimes liquid, filling”. So these Kahlua Pralines would fall into the Belgian camp but ultimately who cares what they are called as longer as they are yummy! :) They also go beautifully with a nice cup of coffee or espresso and are relatively easy to make.  You will need a chocolate mold for these, or silicon molds and preferably a confectionery paint brush. Both are inexpensive and available at Michaels and other arts and craft stores.

Kahlua Pralines
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 4+

Ingredients
For the chocolate
  • 6 tablespoons Kirkland semi-sweet chocolate chips
  • 1 tablespoon milk chocolate, chopped (I simply used a bit of a small dairy milk chocolate bar)
For the chocolate filling
  • 5 teaspoons Kahlua (Costco sells 1.14L bottles of Kahlua for $32.99. That’s a lot of Kahlua, but it’s a fabulous price too.)
  • ¾ cups Baker’s white chocolate bar, chopped (chips didn’t work for me the first time, they just wouldn’t melt)
  • 1 tablespoon milk chocolate, chopped
  • 1½ tablespoons whipping cream

Instructions
For the chocolate filling
  1. In a double boiler, add the whipping cream and white chocolate chunks and stir until the white chocolate melts.
  2. Remove from the boiler, allow the filling to cool and add the Kahlua and stir.
  3. Set aside.
For the chocolate
  1. In a double boiler, combine the semi-sweet chips and milk chocolate and melt.
  2. Using a small confectionery paint brush, place a layer of the melted chocolate into your chocolate mold.
  3. Place the mold tray in the freezer for 3 minutes.
  4. Remove and then place another thin layer of chocolate into the molds, then place back into the freezer for 2 minutes.
  5. Fill the chocolate molds with the Kahlua chocolate filling, leaving 1mm of space to add a top cover of chocolate.
  6. Place in the freezer for 5 minutes or until the filling is no longer runny.
  7. Remove and place a final layer of chocolate over the top of the filling. You’ll want to do this last step fairly quickly as the melted chocolate starts to again melt the filling.
  8. Allow the chocolates to cool in the fridge and store in the fridge until ready to eat.
  9. Remember when serving to allow them to warm at room temperature for 15-30 minutes.

TallyUp for Costco

Kahlua Pralines

Kahlua Pralines