Ingredients

150 ml Baileys Irish Cream
200 g couverture, whole milk
140 g ladyfingers
35 g cocoa powder

preparation

1. First, roughly chop the ladyfingers in a freezer bag with a rolling pin, place them in a bowl, soak them in the liqueur and let them steep for about 20 to 30 minutes.

In the meantime, roughly chop the couverture, stir until smooth in a small pot in a water bath over low heat and allow to cool. Stir the liquid couverture into the liqueur mixture.

2. Next, spread the liqueur couverture mixture onto a kitchen board lined with baking paper using a large, smooth knife to form a rectangle measuring approximately 14 x 15 cm.

3. Now dust the surface with a third of the cocoa and chill for about 30 minutes.

It is best to turn the rectangle with a second kitchen board so that the bottom side is on top and dust with half of the remaining cocoa. Cut the rectangle into 2 x 3 cm long pralines and coat the cut edges in the remaining cocoa.