Egg Brandy Chocolates

For the egg brandy pralines, first place the praline mold in the refrigerator for a few minutes until it gets cold.

Meanwhile, chop the chocolate with a knife and melt in a bain-marie or in the microwave (about 2 minutes at 600 watts).

Then brush the praline mold with the melted chocolate. Then chill it in the refrigerator for 2 minutes.

Then brush the praline mold with a second layer of white chocolate and place in the refrigerator for 20 minutes.

During this time, mix the whipped cream with the cream stiffener and mix until stiff. Then slowly fold in the egg brandy.

After chilling, fill the praline molds with the egg brandy mixture using a teaspoon to about 3-4mm below the rim. Make sure that there are no air holes.

Now fill the pralines with the remaining part of the white chocolate and seal.

Place the full praline mold in the refrigerator and chill again for 20 minutes.

Finally, carefully press the egg brandy chocolates out of the silicone mold and round off any uneven edges with a knife.

Preparation Tip:

The egg brandy chocolates are perfect as an Easter gift.

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