Chocolate Pralines

First make the truffle filling, because it needs to cool before using it. In a bowl, place 100 grams chocolate, coffee, and rum. In a small saucepan, add heavy cream and butter and bring to a boil, then pour it over the chocolate. After 1 minute, start stirring until very smooth and shiny. Refrigerate until needed.

Melt remaining chocolate and pour it into the silicone pralines molds. Spread it evenly on the walls. Refrigerate the molds for a few minutes.

Add the filling and then freeze the pralines for 10 minutes. Take them out of the mold and taste the pleasure. Store them in the fridge.