Rosa Cooking

Baileys praline

mmm ...., one calling the other

Preparation steps

  • Melt the milk chocolate and pour it into the silicone-praline form. Turn the silicone form over and shake off the excess chocolate (return to the bowl with the melted chocolate). Put the form in the fridge and let the chocolate squeeze (about 20-30 minutes).
  • Melt the white chocolate slowly. Add liquid whipped cream, butter and baileys and mix well to get a nice liquid mass (not too thin). If you think your mass is too thin (depending on the chocolate) then add a little more white chocolate until you get a nice homogeneous mass and leave to cool (lukewarm). Remove the compressed forms from the refrigerator and fill with baileys mass. Leave about 3-4 hours to compress the mass. With the milk chocolate rest, close the pralines and leave the best overnight for everything to harden well.
  • Slowly squeeze the pralines out of the mold and enjoy.



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