Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refrigerated until just before needed.)
You will also need a large, heavy-bottomed stainless steel pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet.
The cooled pralines should be light brown, opaque, somewhat chunky and crumbly.