+/- 20 pieces
- 250 gr Callebaut Ruby chocolate callets
- 95 gr full cream
- 25 gr soft butter
- Fine coconut grater
- Mini cupcake molds
Bring the cream to the boil and pour over the chocolate callets and the butter.
Stir well until the callets are completely melted and you have a nice homogeneous mass.
Place in the fridge for a couple of hours.
Form balls of the ganache the size of 2 CM . Place them on a tray lined with baking paper. Put again in the fridge for half an hour.
Place the fine grated coconut in a bowl and roll the balls in it. Roll again with your hands nicely, and then roll again in the coconut.
Place each praline in a piece of paper, decorate with a small decoration if desired.
The pralines can be kept in the fridge for a week.