Coffee Pralines

Preparation info

  • Difficulty


  • Yield:


    Molded Pralines

Appears in

Ingredients Metric US Volume
Colored cocoa butter and/or couverture, for decoration as needed as needed as needed
Milk couverture, 37%, tempered, for casting and capping 200 g 7.1 oz ¾ cup
Coffee beans, raw 36 g 1.3 oz 1/3 cup
Heavy cream 300 g, plus additional as needed 10.6 oz, plus additional as needed 1⅓ cup, plus additional as needed
Glucose 45 g 1.6 oz 2 tbsp
Instant coffee powder 9 g 0.3 oz 2 tbsp
Invert Sugar 90 g 3.2 oz ¼ cup
Dark couverture, 63%, chopped or coins 210 g 7.4 oz cups
Milk couverture, 37%, chopped or coins 150 g 5.3 oz 1 cup
Unsalted butter, softened 30 g 1.1 oz 2 tbsp
1070 g 37.9 oz


  1. Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with cocoa butter or couverture as desired.
  2. Cast the molds with the milk couverture.
  3. Preheat the oven to 350°F/176.7°C. Spread the coffee beans on a sheet pan and roast for 10 minutes. Let cool slightly.
  4. Crush the roasted beans with a rolling pin.
  5. In a medium pot, combine the cream and the crushed beans and bring to a boil over medium heat.
  6. Once the cream has come to a boil, remove from the heat and immediately cover with plastic wrap.
  7. Let steep for 10 minutes, then strain to remove the coffee beans.
  8. Add cream as needed to bring the total amount back to 10.6 oz/300g. Add the glucose and instant coffee and return the mixture to a boil.
  9. Combine the invert sugar and the chopped dark and milk couvertures. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.
  10. Using a spatula, stir in small circles starting in the middle at first, then gradually in wider circles, to make an emulsion.
  11. Cool to 94°F/34.5°C.
  12. Blend in the butter using an immersion blender. Cover with plastic wrap and let cool to 88°F/31.1°C.
  13. When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Let set overnight at room temperature.
  14. Once the ganache has completely set, cap with milk couverture. Place in the refrigerator for 3 to 5 minutes to set.
  15. Tap the molds on the table to release the chocolates.
  16. Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in a dark, dry place.

Recommended Mold Décor

  1. Using an airbrush, spray one side of the molds with red cocoa butter.
  2. Spray the entire mold with dark couverture so that the red fades into the dark couverture.