First roughly chop the ladyfingers in a freezer bag with a rolling pin, put them in a bowl, soak them in the liqueur and leave them to steep for about 20 to 30 minutes.
In the meantime, roughly chop the chocolate coating, stir it in a small saucepan in a water bath over a low heat until smooth and leave to cool. Stir the liquid chocolate coating into the liqueur mixture.
Next, spread the liqueur couverture mixture onto a cutting board lined with baking paper using a large, smooth knife to form a rectangle of about 14 x 15 cm.
Now dust the surface with a third of the cocoa and chill for about 30 minutes.
It is best to turn the rectangle over with a second cutting 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 turn the cut edges in the remaining cocoa.
Now chill the pralines for about 1 hour and then store them well wrapped and chilled in a tin.
Fantastic Baileys pralines Enjoy your meal
