Briefly boil the heavy cream, butter, and glucose syrup and then remove from the heat.

Chop up the milk and dark chocolate and melt in the cream.

Flavor with Riesling brandy.

Let cool.

(It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!

) Put the mixture in a piping bag fitted with a round nozzle and use it to fill the truffle shells.

Chill, preferably overnight.

Melt the dark chocolate and let cool.

Fill a cone made with parchment paper and pipe the chocolate in to cover the hole in the truffle shell.

Chill for another hour.

Dip the pralines in the rest of the dark chocolate and let them drip completely.

Roll in cocoa powder and shake off the excess.