Chocolates are considered a high art in the world of confectionery, but if you’re hesitating because you’re new to making them, don’t worry: These pralines are easier to make than you might think. The ingredient list is also manageable. That’s why these pralines become a simple homemade treat, perfect for gifting around Valentine’s Day or Mother’s Day — they are a true culinary experience.
The pralines in this recipe are vegan and made with just seven common ingredients.
The ingredients for vegan heart pralines that show pure love
For the hollow shells of the heart-shaped chocolates:
250 grams of vegan dark chocolate
A pinch of salt
For the filling of the heart-shaped chocolates:
100 grams of vegan white chocolate
100 grams of jam (preferably red jam made from cherries, raspberries, or strawberries)
150 grams of almond butter
For decorating the heart-shaped chocolates:
50 grams of vegan white chocolate
1 teaspoon of coconut oil
To make the chocolates, you will need:
Silicone heart molds
Piping bag with nozzle
Optional: a cooking thermometer
Preparing vegan heart chocolates that show pure love
First, the filling for the pralines is prepared: The vegan white chocolate is broken into pieces and melted in a heatproof bowl or pot placed over a pot with boiling water—melting it in the microwave doesn’t work as well. Once the chocolate is liquid, almond butter is added and both are thoroughly mixed. This can be done with an immersion blender, which makes the almond butter wonderfully creamy. The almond butter and chocolate mixture is then filled into a piping bag and set aside.
Next comes the jam: If it contains fruit pieces, it’s advisable to smooth the jam with an immersion blender or, if necessary, break up the chunks with a whisk or fork. The jam can also be filled into a piping bag or simply spooned into the praline molds with a teaspoon.
Vegan heart chocolates: getting the chocolate temperature just right
Now the chocolate for the hollow shells is melted and properly tempered: To do this, the dark chocolate is chopped, and about two-thirds of it is placed in a heatproof bowl or pot to be melted over/in a pot of boiling water—until the chocolate reaches a temperature of 40 to 45 degrees Celsius. Then the water bath with the melted chocolate is removed from the heat, the remaining chopped dark chocolate is added, and stirred continuously until it has melted and the dark chocolate has cooled to around 32 degrees Celsius. A pinch of salt is then added to the liquid chocolate.
Now things need to move quickly: The melted chocolate is poured straight into the praline molds. Afterward, the silicone mold is turned upside down to let the excess chocolate drip off. However, the surplus should be caught because the chocolate can be reused or melted down again. The chocolate hollow shells in the mold are allowed to cool and solidify for about 30 minutes at normal room temperature or a few minutes in the refrigerator. A silicone mold has the advantage that the pralines can be easily removed at the end without breaking.
Once the hollow shells have set and hardened, add a dollop of jam into each praline mold, then cover it with a layer of the almond butter chocolate cream. However, the pralines should not be filled entirely at this stage, as the remaining tempered dark chocolate will be poured over them at the end. Use a scraper to gently smooth the surface.
The pralines then return to the refrigerator in their molds to fully solidify. Once firm, the pralines can be carefully removed from the molds.
Finally, the heartfelt gift is given a decorative touch. For this, melt some vegan white chocolate again—this time together with coconut oil. When it reaches a liquid or thin enough consistency, you can drizzle it in sprinkles or fine threads over the hardened pralines. If necessary, add a bit more coconut oil to achieve the right thinness for drizzling. The decoration will also need time to set.
Tip: It’s best to store the heart-shaped pralines in the fridge or a cool place. Keeping them chilled helps maintain their crunchiness longer. Properly stored, these charming pralines can be enjoyed for several weeks.
If the chocolate ever develops a slight grayish hue or the praline tastes off, it’s best to discard them.