Chocolate Praline Truffles
For the chocolate praline: Chop the chocolate and melt with the nougat in a bowl over a pot of simmering water. Stir in the cremè fraîche. Remove from the water bath. Fill 24 chocolate molds and chill for 2 hours in the refrigerator.
For the truffles: Chop the chocolate and melt in a bowl over a pot of simmering water.
Beat the butter with coconut oil and powdered sugar with an electric mixer for about 10 minutes, until fluffy. Gradually stir in the lukewarm melted chocolate.
Pop out the chocolates from the mold. Transfer the truffle mixture to a piping bag with a star tip. Pipe a star on top of the pralines and leave to set in the refrigerator. Serve chilled.