John Myers
Baileys Chocolate Cubes
The perfect baileys chocolate cubes recipe with a picture and simple step-by-step instructions.
- 150 g Ladyfingers
- 225 ml Baileys
- 225 gr Kuverrture
- 60 gr Cocoa powder
- Roughly chop the ladyfingers and put them in a bowl, soak them in the liqueur and let them steep for about 30 minutes.
- Coarsely chop the couverture and stir in a small saucepan over a low heat until smooth – leave to cool
- Stir the couverture into the liqueur mass.
- If you don’t mix the ladyfingers too much, the coarse pieces will result in a fine mixture depending on your taste
- 4 Pour the mixed mass into the tray, smooth it out and dust with a third of the cocoa powder on the top.
- 5. Chill the mixture overnight.
- 6. it is best to turn the finished block with a kitchen board and dust the remaining cocoa powder on the underside.
- 7. Now cut the pralines into bite-sized pieces
- Wrap the cubes well (in a tin) and store in a cool place
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