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Chocolate Pralines with Mascarpone

Name: Chocolate Pralines with Mascarpone
Yield: 15 pralines
Cuisine: Französische Küche
Ingredients: 125 g dark chocolate (min. 70% cocoa content); 125 g mascarpone; 1 tsp Amaretto (optional); 1 tsp strong, lukewarm coffee; 100 g dark chocolate for coating or baking cocoa for rolling

(0)

Under an hour

Knuspr-Küche

Diese luxuriösen Schokoladenpralinen sind die perfekte Kombination aus intensiver Zartbitterschokolade und cremigem Mascarpone. Mit einem Hauch von Amaretto und Espresso veredelt, schmelzen sie förmlich auf der Zunge. Ein einfaches, aber beeindruckendes Dessert für besondere Anlässe oder als edles Geschenk aus der eigenen Küche.

Ingredients

Price per portion:€ 1.05

For the Praline Mixture

Select all ingredients

Dark chocolate 125 g Zartbitterschokolade (mind. 70% Kakaoanteil)

Mascarpone 125 g Mascarpone

Amaretto 1 TL Amaretto (optional)

Coffee 1 TL starker, lauwarmer Kaffee

For Garnishing

Baking cocoa 100 g Zartbitterschokolade zum Überziehen oder Backkakao zum Wälzen

Preparation method

Preparation of the Mixture

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.

Shaping and Finishing

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).