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INGREDIENTS
- 125 g mascarpone
- 1 teaspoon Amaretto liqueur (optional)
- 1 teaspoon strong lukewarm coffee
- 125 g dark chocolate (preferably 70%)
- 100 g dark chocolate for coating or cocoa
INSTRUCTIONS
- 1Let the mascarpone sit at room temperature for about an hour. Then whip it for 4 minutes to aerate it. Just before whipping, melt 125 g of chocolate in a water bath and let it cool slightly. Gently stir the chocolate along with the coffee and liqueur into the mascarpone using a wooden spoon. Chill the mixture in the refrigerator for 2 hours.
- 2Spoon pieces from the chilled mixture and shape them into balls. Work quickly as the mixture warms and melts rapidly. Place the balls back in the refrigerator for another 2 hours (or even overnight).
- 3Coat the balls in chocolate or cocoa. Melt the chocolate in a water bath, let it cool slightly, and coat the balls in it. Place the coated pralines on a rack to allow excess chocolate to drip off.
- 4Store for a maximum of 4 to 5 days in the refrigerator.
Laskominy od Maryny
A successful Brno-based food blogger and owner of a great bakery has teamed up with Rohlik to bring you a batch of great treats.