Egg liqueur praline recipe
Egg Liqueur Praline recipe
|200 g||white chocolate|
|150 g||ground almonds|
|80 ml||egg liqueur|
|some||ground hazelnuts or almonds|
Melt the butter and the chocolate over a water bath. Add the almonds and the liqueur and stir until well combined. Allow to cool overnight.
Take spoonfuls of the mixture and shape into little balls. Roll the balls in ground hazelnuts or almonds. Keep in the fridge until required.
ca. 10 min
ca. 1 day
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