Chop the chocolate coating and coconut oil. Heat the cream. Melt the chocolate coating, coconut oil and butter in it and pour into a bowl. Mix espresso with 3 tablespoons of hot water. Mix the base with the espresso in a bowl. Cover the praline mixture directly with foil. Chill for 2-3 hours.
Put the cocoa on a small tray. Whisk the mixture briefly with the whisk of the hand mixer. Leave to rest for a short time (the mixture becomes firmer as it rests). Roll into approx. 30 small balls with cool hands. Place on the cocoa and roll in it. Place on baking paper and chill for about 1 hour. Store in a cool and dry place
3 hours waiting time