Cappuccino Pralines in a Red Bowl

Ingredients

• 400 g dark chocolate couverture
• 100 ml long‑life whipping cream
• 8 tsp espresso powder
• 125 g butter
• 40 g clarified butter
• 2 tbsp coffee liqueur
• 1 palette of hollow praline spheres (63 pieces) semi‑dark
• 4 tbsp cocoa powder
• 2 tbsp instant coffee powder

Instructions

1. 1.

   Take 100 g from the semi‑dark couverture, roughly chop and melt in a warm water bath.

2. 2.

   Bring the whipping cream and espresso powder to a boil. Stir in butter, clarified butter, chocolate, and coffee liqueur; let cool.

3. 3.

   Pour the cappuccino mixture into a small pot. Fill the hollow spheres (remove top foil) almost up to the rim.

4. 4.

   Coarsely cut the remaining semi‑dark couverture and melt it in a warm water bath, then let it cool slightly. Take about 2 tbsp of this chocolate, place it in a piping bag, and seal each sphere with it. Let set.

5. 5.

   Stir the remaining semi‑dark couverture well, dip the spheres into it, drain, and let them set for 3–4 minutes. The chocolate should be thick but still firm.

6. 6.

   For coating, mix cocoa and instant coffee powder and roll 2–3 spheres in the mixture using circular motions.

7. 7.

   Place the coated spheres on a parchment‑lined surface and refrigerate.