Description
Cremige Baileys-Pralinen mit zartschmelzender Vollmilchkuvertüre, feinen Löffelbiskuit-Stückchen und einem Hauch herben Kakaopulvers. Samtig, knusprig und intensiv schokoladig mit eleganter Baileys-Note.
Ingredients
Scale
- 150 ml Baileys Irish Cream
- 200 g Kuvertüre, Vollmilch (milk chocolate couverture)
- 140 g Löffelbiskuits (ladyfingers)
- 35 g Kakaopulver (cocoa powder)
Instructions
- Place the ladyfingers (Löffelbiskuits) in a sturdy freezer bag. Using a rolling pin, crush the ladyfingers into coarse crumbs. Transfer the crushed ladyfingers to a large mixing bowl.
- Pour the Baileys Irish Cream over the crushed ladyfingers. Mix well to ensure all the crumbs are moistened. Allow the mixture to soak for 20 to 30 minutes so the ladyfingers can absorb the liqueur and soften.
- While the ladyfingers are soaking, chop the milk chocolate couverture (Kuvertüre) into small pieces. Place the chopped chocolate in a heatproof bowl and set it over a saucepan of gently simmering water (double boiler method). Stir the chocolate constantly until it is completely melted and smooth. Remove from the heat and let it cool slightly, but do not let it harden.
- Add the melted chocolate to the bowl with the soaked ladyfingers and Baileys mixture. Stir thoroughly until everything is evenly combined and a uniform, thick mass forms.
- Line a cutting board or flat tray with parchment paper. Using a spatula or the back of a large, smooth knife, spread the praline mixture evenly onto the prepared board to form a rectangle approximately 14 x 15 cm in size. Smooth the surface as much as possible.
- Sift one third of the cocoa powder evenly over the top surface of the rectangle. Place the board in the refrigerator and chill the mixture for about 30 minutes, or until it has firmed up.
- Carefully place a second cutting board or another flat tray on top of the chilled praline rectangle. Gently flip the rectangle so the bottom side is now facing up. Remove the parchment paper, then sift half of the remaining cocoa powder over this side.
- Using a large, sharp knife, cut the rectangle into praline pieces, each about 2 x 3 cm in size. Roll the cut edges of each piece in the remaining cocoa powder to coat the sides and prevent sticking.
- Arrange the finished pralines in a single layer in an airtight container lined with parchment paper. Chill the pralines in the refrigerator for at least 1 hour to allow them to set completely.
- Store the pralines in the refrigerator, well-packed and covered, until ready to serve. Enjoy your homemade Baileys pralines!
Notes
For best results, use high-quality milk chocolate couverture and fresh ladyfingers. The pralines can be made in advance and stored in the refrigerator for up to one week. You can also experiment with different liqueurs or coat the pralines in melted chocolate instead of cocoa powder for a different finish. Serve chilled for the best texture and flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Kekse und Cookies Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
