Ingredients for 20 pralines:
200 gr chocolate (I used a 46% cocoa)
2 tbsp oil
50 ml sweet cream
30 oz Chocolate corn flakes
Melt the chocolate with oil (steamed) then brush up the molds for pralines 3 times, so that between each coating allow the chocolate to be squeezed into the mold.
Whip the cream and fill the prepared molds.
In each praline press one or more Chocolate corn flakes and fill the molds with chocolate.
Let the chocolate squeezed in the fridge for about 20 minutes, then carefully remove the chocolate from the mold.
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