This is one of my favorites. I made several versions until i got this one, which is the most natural, the most intense, and, to my taste at least, the most satisfying.
The shell is 70%dark chocolate all around.
The filling is made in several steps:
Heavy cream, infused with ground coffee then partially filtered, so some of the grounds stay in, adding texture to the flavor.
Cognac, also infused with ground coffee.
Finally, thick dark chocolate is mixed in to make the ganache.
First recommendation is of course a nice short espresso, prepared the way you like.
If you like it neat, it will be great with a Cognac of course, or a Scotch, a Rye whiskey.
If you prefer it on the rocks, get an Old-Fashioned, maybe a variation with Rum (Chet Baker at the Raines Law Room).
Another chilled way would be the creamy Brandy Alexander, or in a completely different direction a fruity drink with Rum such as Rumble or MaiTai, with Gin go for a Singapore Sling.
In all cases I recommend a glass of water to rinse the mouth between sips and bites!
You can find this praline at ChocolatsMeurens.com.
I once did a dairy-free version with grappa, it may come back at some point.