Procedure

• 1

  Prepare a flat tray, big enough to fit into the refrigerator, by lining it with either butter paper or aluminum foil.

• 2

  Roughly chop the dark chocolate and transfer it to a thick bottom glass bowl. Melt the chocolate either in the microwave or in a double boiler. Make sure not to burn it out while microwaving.

• 3

  Cool the chocolate to room temperature but make sure it is still in liquid form.

• 4

  Whisk butter either using a beater or by hand until the butter is fluffy and creamy in texture.

• 5

  Slowly whisk in cream and beat cream, and butter mixture together until well combined.
  

  

  

• 6

  Now, gradually beat in the melted chocolate into the butter cream mixture one ladle at a time until all the mixture is well combined and still creamy and fluffy in texture.

• 7

  Stir in the liquor lightly.

• 8

  Transfer the chocolate mixture into a piping bag and pipe out about 1.5-2 cm thick circles of the chocolate mixture onto the prepared tray. If you find the mixture too runny to handle, refrigerate the mixture first for some time until it is of buttercream consistency and then transfer into the piping bag so that it is hard enough to pipe out.

• 9

  Try to smoothen out the tips of the piped chocolate mixture to achieve sphere shaped small balls.

• 10

  Now, refrigerate the balls until they harden and hold their shape.

• 11

  The center of pralines is prepared and now you may stick the two halves of the pralines together from the flat end to form a ball type structure.

• 12

  Refrigerate the praline balls again until they are firm in shape.

• 13

  Coat the pralines evenly in the preferred topping such molten chocolates at room temperature, and other fancy topping of your choice, and you are ready to pop in your favorites!