Baileys Pralines

Hey there, sweet tooths :o)

This week, we're sharing a praline recipe. Simple and quick! No need to temper these pralines, the recipe only requires 4 ingredients and they are delicious! Perfect as a last-minute gift ;0)

For approximately 45 pieces, you will need:

- 300gr of white couverture chocolate (also works with milk chocolate or dark chocolate)

- 70gr of butter

- 200gr of ladyfinger biscuits

- 120gr of Baileys

Preparation

In a bowl, weigh out 300gr of white couverture chocolate with 70gr of butter and melt everything in the microwave for 1 to 2 minutes at 600Watt.

Here, I made two variations: one with white couverture chocolate and another with dark couverture chocolate. The Cakelicious team preferred the white chocolate version as the Baileys flavour came through better and the taste was more balanced.

While the chocolate is melting, pour 200gr of ladyfinger biscuits into a blender.

Blend the ladyfinger biscuits into fine crumbs. If you don't have a blender, you can do it the old-fashioned way with a freezer bag and a rolling pin.

Add the fine crumbs and 120gr of Baileys to the melted chocolate.

Adding ladyfinger biscuits to the mixture will give a little something extra and an interesting chewy texture! :o)

Mix everything together well with a spatula.

Then pour the mixture onto some cling film and place it in the fridge for at least 3 hours. Overnight is even better! :o)

I love the cling film method because it allows the mixture to cool evenly, making it easier to work with afterwards.

In the third photo, you can see the version made with dark couverture chocolate, which is more compact than the white chocolate version.

Good to know: The darker the couverture, the harder and firmer it is, due to the cocoa content.

After the chilling time, take the mixture out of the fridge. Divide it into 4 portions and roll them into logs with your hands.

Then cut the logs into small bite-sized pieces. My balls weighed about 15 gr.

Roll them into balls in your hands.

This is what the balls look like in the end. As you can see, mine are not all the same size, but nobody will notice ;0).

Prepare the unsweetened cocoa powder in a bowl — I used Valrhona cocoa powder. I love it!

You can also use caramelised hazelnuts, desiccated coconut or crushed almonds. The possibilities are endless ;0)

Finally, roll the balls in the cocoa powder. If you don't want too much cocoa powder on your pralines, you can lightly sift them using a sieve.

And there you have it, the little chocolates are ready :o)

They will keep for about 2 weeks in the fridge in a box.

In our online shop we have some beautiful fondant cases and packaging so you can present these Baileys pralines beautifully ;0)

I wish you a lovely Sunday!

Jenny

PS: All the materials used can be found at the bottom of the recipe.