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Chocolate Pralines

15 PRALINES
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

  • 125 g dark chocolate (preferably 70%)
  • 125 g mascarpone
  • 100 g dark chocolate for coating or cocoa
  • 1 teaspoon Amaretto liqueur (optional)
  • 1 teaspoon strong lukewarm coffee

INSTRUCTIONS

  • 1
    Let the mascarpone sit at room temperature for about an hour. Then, whisk it for 4 minutes to aerate it. Just before whisking the mascarpone, melt 125 g of chocolate in a bain-marie and let it cool slightly. Gently stir the chocolate, coffee, and liqueur into the mascarpone with a wooden spoon. Chill the mixture in the refrigerator for 2 hours.
  • 2
    From the firm mixture, spoon out pieces and shape them into balls. It's important to work quickly, as the mixture warms up and melts fast. Place the balls back in the refrigerator for 2 hours (or even overnight).
  • 3
    Coat the balls in chocolate or cocoa. Melt the chocolate in a bain-marie, let it cool just slightly, and coat the balls in it. Place the coated pralines on a rack to dry, allowing any excess chocolate to drip off.
  • 4
    Store for a maximum of 4 to 5 days in the refrigerator.
Laskominy od Maryny
A successful Brno food blogger and owner of a great bakery has joined forces with Rohlik to bring you a batch of delicious treats.

INGREDIENTS