Pudding pralines

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


  • 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


  • 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.