60g (2oz) unsalted butter
250g (8oz) dark chocolate
125g (4fl oz) double cream
1tablespoon dark rum
125g (4 oz) praline (crushed)
Melt the butter in a small saucepan. Remove from the heat and add the dark chocolate, then cover and let it stand for 3 minutes, so that the chocolate melts. Stir until smooth, then add the cream a few spoonfuls at a time, stirring well until the mixture is smooth.
Cool the mixture, and then add the rum. Mix in the crushed praline, and stir well. Refrigerate until firm enough to be moulded into small balls; or pour onto a prepared tray and refrigerate, and then cut into squares. The completed pralines should then be coated in tempered melted chocolate, using a skewer or dipping fork (for tips on tempering chocolate, see our cooking with chocolate page).
Keep refrigerated in an airtight container, and consume within 10 days.
Lots of other flavourings can be added to praline to give interesting new flavours – lots of people add spices like ginger or cinnamon. Small amounts of jam, or chopped dried fruit can give an interesting fruity element, or you could try using brandy or other high alcohol spirits in the place of the rum. The possibilities are only limited by your imagination, and combinations of two or more flavours added to the praline can add a lot more interest – try apple and cinnamon for example, or apricot and ginger, or coffee and rum, perhaps.