Homemade chocolates and pralines are a wonderful gift idea for friends, colleagues, and family for almost any occasion. Best of all, making pralines at home is much easier than most people think! Here are two foolproof recipes from my kitchen.
1. My Friend’s Recipe: White Chocolate Coconut Liqueur Truffles
You will need 125 ml cream liqueur (such as marzipan liqueur, advocaat/eggnog liqueur, or Irish cream), 400 g white chocolate or white couverture, 50 g coconut oil/fat, and a bag of shredded coconut.
Gently melt the white couverture together with the coconut fat over a warm water bath (bain-marie). Let the melted mixture cool briefly, then stir in the liqueur until smooth. Place the bowl in the refrigerator for a few hours until the mixture is firm enough to shape into bite-sized balls by hand. Roll the truffles in shredded coconut (or unsweetened cocoa powder) – and your homemade pralines are ready! This version tastes best stored in the fridge.
2. My Own Variation: Quick Alcohol-Free Rum & Chocolate Sprinkle Truffles
I also developed my own quick variation where you replace the liquid liqueur with rum flavouring (Rumaroma) and roll the truffles in crunchy chocolate sprinkles. Because there is less liquid, the ganache sets much faster in the fridge, it is completely alcohol-free, and this variation tastes best at room temperature!
I can promise you that these pralines are an absolute hit – almost all of my friends, coworkers, and relatives were thrilled when they tried them.
🍬 Recipe Card: Homemade Chocolate Pralines (2 Ways)
🛒 Ingredients
- 400 g white chocolate or couverture (finely chopped)
- 50 g coconut fat / virgin coconut oil
- Option A (Liqueur Truffles): 125 ml marzipan liqueur, eggnog liqueur, or Baileys + shredded coconut
- Option B (Michi’s Quick Alcohol-Free Version): 1–2 vials rum baking aroma + chocolate sprinkles
👩🍳 Instructions
- Melt gently: Melt the chopped white chocolate and coconut fat over a simmering water bath.
- Flavour: Cool for 5 minutes, then stir in the cream liqueur (Option A) or rum aroma (Option B).
- Chill until firm: Refrigerate for 2–3 hours until scoopable.
- Roll & coat: Roll into small balls between cool palms and coat in shredded coconut, cocoa powder, or chocolate sprinkles.
