Coffee White Chocolate Belgian Pralines

These white chocolate Belgian pralines are filled with a sweet and bitter coffee filling and if you manage to temper the chocolate right - you will get a snappy caramelized white chocolate shell. It's truly a delight worth a spot in a box of chocolates!

 

 

Belgian pralines, renowned for their silky texture and unique fillings, showcase the craftsmanship of chocolatiers - but a luxurious Belgian praline doesn't need to be too complicated.

 

Perfect for any time of year, these pralines offer a sophisticated twist to your traditional chocolate indulgence. They are perfect for Christmas, Mother's Day, Valentine's Day, a regular Saturday, you name it.

 

The combination of coffee and white chocolate adds a layer of complexity, making them a delightful accompaniment to your afternoon coffee (or tea) or an elegant after-dinner treat.

 

For more white chocolate pralines, try these white chocolate raspberry pralines.

 

For more coffee-infused desserts, I can recommend salted caramel-filled coffee cookies, mocha coffee panna cotta, or chocolate coffee cupcakes with my favorite Baileys frosting. 

 

 

Ingredients

 

• White chocolate: The luscious base for our pralines, white chocolate provides a sweet counteract to the bitter coffee. Not all white chocolates caramelize equally, so choose one of high quality. I've found the most success with Callebaut Belgian white chocolate chips.
• Strong coffee: Infuses the filling with a robust and bitter coffee flavor, creating a perfect marriage of flavors.
• Baileys: I love the flavor of Baileys Irish cream with coffee. Feel free to omit or use another liqueur if you like. 
• Powdered sugar: Provides the base of the filling for the pralines. 
• Glucose syrup: Homemade fillings are more gritty because we use powdered sugar, however, a little glucose syrup will help create a smoother filling.

 

Instructions

 

First, make the coffee filling. Combine lukewarm or cold strong coffee with Bailey's liqueur, powdered sugar, and glucose syrup. Whisk or stir well to ensure a smooth mixture.

 

Add this mixture to a piping bag with a small tip. Place in the refrigerator while you caramelize and temper the white chocolate.

 

Caramelize white chocolate

Preheat the oven to 285 ℉ (140℃). Pour high-quality white chocolate chips (I use Callebaut) into a 9x13-inch baking pan without parchment paper.

 

Gritty at first

 

Stir with a spatula every 10 minutes for 60-70 minutes. You need to stir a little hard to scrape into the bottom of the chocolate.

 

At first it will look gritty and you'll think you've ruined the chocolate. Just keep on going until the chocolate turns golden and smooth, which takes somewhere between 60-70 minutes depending on the chocolate, the oven, and the pan.

 

It's done when it's golden, smooth, and smells like butterscotch.

 

Smooth and silky, caramelized chocolate.

 

I have tried caramelizing white chocolate with the Norwegian Freia hvit sjokolade with no luck (trying different temperatures and times), so I would definitely try a different brand. Callebaut is a good choice, other good alternatives include Valrhona and Guittard.

 

The chocolate needs to have high contents of cocoa butter to brown properly. 

 

Temper caramelized white chocolate

Once the caramelized white chocolate is smooth and completely melted, take the temperature. If it's below 110 ℉ (43℃), heat it in the microwave until it reaches this temperature.

 

When it reaches this temperature, keep stirring until it reaches 84 ℉ (29 ℃). 

 

Then, you need to nuke a little more in the microwave until it reaches 87 ℉ (31 ℃) - this is the perfect working temperature so try to keep it at this spot. 

 

My way of doing that is to place the bowl over a small pot of simmering water and turn the temperature to a minimum. Stir often. 

 

 

Make the pralines

To your praline mold, pour the tempered caramelized chocolate into each mold. Make sure all edges are completely covered with the chocolate. Pour out the excess chocolate.

 

Place the molds in the refrigerator for about 30 minutes or until the chocolate has set. 

 

Add the coffee filling, make sure you make a little room for the bottom of the chocolate. Place back into the refrigerator for another 15-30 minutes or until the filling has firmed a little.

 

Now add a little more white chocolate on top (which will become the bottom), smooth the edges, and place it back into the refrigerator until set, about 30 more minutes. 

 

Snap the white chocolate Belgian pralines out of their molds and keep them in small cookie jars or boxes. 

 

 

Substitutions

 

• Experiment with different coffee varieties to tailor the flavor to your preferences.
• Substitute dark chocolate for a more intense chocolate experience. Omit the caramelization process. 
• Add another liqueur like Kahlua, amaretto, or hazelnut liqueur, or spirits like rum or whiskey for another flavor profile. 
• Omit the caramelization and just use tempered white chocolate for an easier, milder treat.

 

Variations

 

• Hazelnut crunch: Add crushed hazelnuts to the filling for a delightful crunch.
• Orange zest: Enhance the flavor profile by adding a hint of orange zest to the white chocolate mixture. Add it after it has caramelized.
• Salted caramel center: Inject a burst of sweet and salty goodness by incorporating a dollop of salted caramel into the filling.

 

 

Equipment

 

Invest in a good-quality thermometer for precise temperature control during chocolate tempering.

 

A silicone chocolate mold with Belgian praline shapes will ensure a professional finish.

 

A piping bag also makes it easier to fill the chocolate pralines without making a mess.

 

Other equipment is basic kitchen equipment: a glass bowl for melting the chocolate, a small saucepan to keep the temperature correct, a rubber spatula, and a baking pan to caramelize the chocolate in. 

 

Storage

 

Store your coffee white chocolate pralines in a cool, dry place in an airtight container to maintain their texture and flavor. Avoid direct sunlight, as it may cause the chocolate to melt.

 

These pralines are an excellent make-ahead treat and can be stored in an airtight container for up to two weeks. And probably forever in the refrigerator as it's mostly durable ingredients.

 

Top Tips

 

• Allow the pralines to come to room temperature before serving to fully appreciate the flavors.
• Experiment with decorative toppings, such as a dusting of cocoa powder or edible gold leaf, for an extra touch of elegance.

 

Recipe FAQs

It may take a while to make these chocolates, but I assure you they're worth it. They are luxurious little treats full of bold flavors. Enjoy!

 

 

Did you like this recipe? Here are more Belgian pralines I think you will enjoy:

 

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