- 85 g chocolate with 70% cocoa
- 1/2 cup frozen, cleaned cherries
- 1 tablespoon agave syrup or honey
Melt chocolate on a steam and coat the outer edges of the molds for pralines. Leave to harden chocolate. Cook cherries and agave syrup to get dense mixture, but that cherries remain whole. Stuff molds with prepared filling and pour the rest of melted chocolate over them. Live in the fridge to harden. You’ll get some 15 pralines from this amount.