Chocolate Pralines with Mascarpone

Remove the mascarpone from the refrigerator about an hour before processing so that it reaches room temperature. Then, beat it for about 4 minutes until it has an airy consistency.

Meanwhile, melt 125 g dark chocolate in a bain-marie and let it cool slightly. Carefully fold the liquid chocolate, along with the coffee and Amaretto, into the mascarpone. Let the mixture firm up in the refrigerator for at least 2 hours.

Using a teaspoon, scoop small portions of the firm mixture and quickly shape them into balls with your hands. Since the mixture melts quickly due to hand warmth, speed is essential here. Chill the shaped balls again for at least 2 hours (preferably overnight).