Baileys praline selber machen
Quick truffles made with just 4 ingredients, no tempering required
Hello fine food lovers,
This week we have a quick and easy praline recipe! You don't need to do any tedious tempering here: these pralines are made from just 4 ingredients and taste simply heavenly.
White couverture, butter, finely ground sponge fingers and a generous splash of Baileys make a creamy mixture that you just shape into balls and roll in cocoa powder. That makes these pralines the ideal last-minute gift.
We tried two versions, one with white and one with dark couverture. The team agreed: the light pralines win, because the liqueur tastes much better in them and the flavour is more balanced.
Since the pralines contain alcohol, they are more for the grown-ups. Let's get started!
Ingredients
Praline filling
For rolling
Equipment
Step by step
Praline filling
Melt the couverture and butter
Put 300 g couverture and 70 g butter in a bowl and melt everything in the microwave at 600 watts in 1-minute bursts. Stir after each round until the mixture is smooth.
For this recipe we tried both white and dark couverture. We preferred the white: the liqueur shows off much better in it.
White couverture drops 500 g
Finely grind the lady fingers
While the couverture melts, grind 200 g lady fingers in a food processor to fine crumbs.
If you don't have a food processor, a blender will do. Or try the tried-and-tested method: put the biscuits in a freezer bag and roll over them with a rolling pin until fine crumbs form.
Stir in the crumbs and Baileys
Add the fine crumbs and 120 g Baileys to the melted couverture and mix everything with a dough scraper into an even mixture.
Chill the mixture
Pour the mixture onto a sheet of cling film and wrap it flat. This way it chills evenly. Place it in the fridge for at least 3 hours, or better still overnight.
The second picture shows the version with dark couverture: it is already firmer than the white one while mixing, because dark couverture contains more cocoa.
Shape and roll
Roll into logs
Take the mixture out of the fridge after the chilling time and divide it into 4 pieces. Roll each piece with your hands into an even log.
Portion and roll into balls
Cut the logs into bite-sized pieces, ours weigh about 15 g. Roll each piece between your palms into a ball.
As you can see, our balls are not all the same size. Don't worry, nobody will notice in the end!
Prepare the cocoa
Put unsweetened cocoa powder in a bowl. We used cocoa powder from Valrhona.
Instead of cocoa, you can also roll the pralines in brittle, desiccated coconut or chopped almonds. Your imagination is the only limit here.
Cocoa powder without sugar - 250 g
Roll in cocoa
Finally, roll the balls in the cocoa powder. If you don't want too much cocoa on your pralines, gently shake them in a sieve afterwards.
And there you have it, the little pralines are finished! Place them in pretty praline cases and pack them in a chocolate box: that makes them the perfect gift.
Brown chocolate box cups, 100 pieces
Black and gold chocolate box, 2 pieces
Baileys pralines
Ingredients
Praline filling
For rolling
Equipment
Preparation
- Melt: Melt 300 g couverture and 70 g butter at 600 watts in 1-minute bursts.
- Filling: Finely grind 200 g sponge fingers, then stir them into the couverture together with 120 g Baileys.
- Chill: Spread flat in cling film and chill for at least 3 hours, preferably overnight.
- Shape: Divide into 4 pieces, roll into logs, cut into pieces of approx. 15 g and roll into balls.
- Roll: Roll in unsweetened cocoa powder, then shake off excess cocoa through a sieve.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe was tested with.
White couverture drops 500 g
Cocoa powder unsweetened - 250 g
Praline cases brown, 100 pieces
Chocolate box black and gold, 2 pieces
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it succeeds every time
The recipe also works with milk or dark couverture. With white couverture, however, the liqueur comes through best. Dark couverture makes the filling firmer because it contains more cocoa.
3 hours is enough, but overnight the filling becomes even more uniformly firm and is much easier to shape. Chilling it in flat cling film ensures especially even cooling.
Instead of cocoa powder, brittle, desiccated coconut or finely chopped almonds also work well. Why not make a mixed box right away!
Frequently asked questions
In a well-sealed tin in the refrigerator they keep for about 2 weeks.
A blender works just as well. Without any appliance, put the sponge biscuits in a freezer bag and roll over them with a rolling pin until fine crumbs form.
No. The couverture is only melted with the butter and mixed with the other ingredients. The pralines are then chilled and rolled in cocoa, so tempering is not necessary.
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Comments
Question de Alain
By: Alain P. On 2022-06-16Bonjour, merci pour cette recette.
Quel est le délai de conservation de ces chocolats?
Replied by: Laura On 2022-06-17