Summary

Ingredients

• 300 g chocolate, dark, for the pots if you do not use a store-bouht one

For the filling: first layer

• 150 g chocolate, white
• 50 ml cream
• 50 g coconut fat
• 15 ml Cointreau

For the filling: second layer

• 200 g chocolate, white
• 75 ml cream
• 75 g coconut fat
• 10 ml tequila
• 15 ml grenadine syrup

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Instructions

1. Make small praline pots from the dark chocolate or buy ready-made pralines.
2. 1st layer:
3. Melt the cream with the fat over the water bath and allow to cool slightly. Finely chop the white couverture, pour it into the smoothly stirred fat-cream mixture and melt it down. When everything has melted into a mass, add the orange liqueur.
4. Put in a bowl and let cool in the refrigerator, but don`t let it set too hard. (If necessary, let it soften again at room temperature.)
5. 2 layer.
6. Proceed in the same way with the cream, coconut fat and white chocolate as for the first layer and when everything is melted, mix in the tequila and grenadine.
7. Chill the mixture as well.
8. When both masses are cold but still soft, fill the pots one third with the first filling and two thirds with the second filling.
9. Tip:
10. The pots can be nicely decorated with caramelized orange zest or simply with a sugar bead.