Simple and tasty. It’s better to prepare double round in advance, because these babies will vanish before you blink. 

Ingredients:

• 200 gr chocolate for cooking
• little spoon of oil
• 500 ml of milk
• 1 pudding ( you choose preferred taste )
• 3 spoon of sugar
• 100 gr of butter
• a couple of hazels or almonds
• mold for pralines

Directions:

• Melt chocolate on the steam with one little spoon of oil.
• Pour with spoon chocolate in molds (you need to have enough to smear on the walls and to have enough to cover the bottom).
• Leave in fridge to tighten.
• Cook pudding in 500 ml of milk sweeten with 3 spoon of sugar.
• When pudding is cooled, whisk it with 100 gr of butter which you left before on room temperature to soften a little bit.
• Filled in pralines with cooled mixture, leave a little space, so you can close them with chocolate.
• Put in the middle chopped hazel or almond if you wish.
• Leave in fridge to tighten circa 20 minutes.

P.S. Cream will be enough for approximately 30 pralines, but you will need to melt more chocolate for double round.