Crunchy pralines


For approx 16, you need:


  • 50 g dark chocolate (low fructose)
  • 100 g whole milk chocolate (low fructose)
  •  40 g cracknel (3 g butter, 20 g corn sugar, 40 g chopped almonds)
  • 1 tsp sunflower oil

Praline form

  1. Melt the dark chocolate in a bowl over hot water and pour in to the praline form to coat the forms.
  2. Leave the rest of the melted dark chocolate on the side
  3. Leave the praline form in the fridge for approx. 30 minutes to set
  4. In the meantime, make the cracknel
  5. Put the butter, sugar and almonds in a coated pan and heat up until golden brown. Keep stirring all the time
  6. Remove from the heat and leave to cool down
  7. Melt the whole milk chocolate in a bowl over hot water (see tip below)
  8. Add the oil and the cranknel, mix it all together
  9. Carefully fill the praline form with the mixture and seal the top with the melted dark chocolate
  10. Leave the pralines in the fridge for approx. 2 hours until the have set. Carefully, remove them from the form
  11. Keep in an air-tight container

TIP: Not every chocolate melts well 

By white chocolate, you have to be careful that it doesn´t get too hot.

Some whole milk/dark chocolate don´t melt very well either. If this is the case, add a little cocoa butter to the chocolate.

This should help, but I`ve had chocolate that I´ve had to throw away because it just didn´t work :(

Trial and error...


Info: Don´t forget your tolerance level!!

The rum truffle contain a little fructose and alcohol. Not enough to really mention, but still be careful!


Coconut can contain a little sorbitol. Again, not really worth a mention, but still think about it before you eat too many!!