Steps

• Toast the hazelnuts, you can do it in the oven (400 °F for 4 or 5 minutes, check if they are well toasted) or in the microwave (1 minute at maximum power, check them, or stir and microwave for another 30 seconds), or in a pan (toast the hazelnuts over medium heat, shaking the pan often), the toasting step is essential for much tastier pralines.

• Once the hazelnuts are toasted, let them cool for a moment, then chop them in the mixer with 50 g of sugar.

  Break the cookies into pieces and grind them into a powder.

  In a large bowl, mix the room temperature butter with the remaining sugar until creamy, also add the mascarpone and the liqueur, and mix again.

  Add the sifted unsweetened cocoa, the ground cookies, and the hazelnuts, mix everything until you obtain a homogeneous mixture that can be worked with your hands, if necessary add a tablespoon of milk, or some more ground cookies if the dough is too soft.

• Put the finishing cocoa on a plate.

  Form the chocolate pralines one at a time; take a piece of dough and round it between the palms of your hands forming balls the size of a walnut, place them one by one on the plate where you have put the cocoa and roll them until completely covered with cocoa.

  Place the obtained pralines on a tray or, if you want something more elegant, in paper baking cups and then on the tray.

  Put them in the fridge until it’s time to serve them.

  

• Toast the hazelnuts, you can do it in the oven (400 °F for 4 or 5 minutes, check if they are well toasted) or in the microwave (1 minute at maximum power, check them, or stir and microwave for another 30 seconds), or in a pan (toast the hazelnuts over medium heat, shaking the pan often), the toasting step is essential for much tastier pralines.

  First, chop toasted hazelnuts with 70 g of sugar taken from the total for 40 sec./Speed 6, set them aside in a large bowl.

  Also chop the cookies by placing them broken into pieces in the bowl (without washing it), then activate the Bimby for 40 sec/Speed 5, the cookies must become a powder, place them in the bowl with the hazelnuts.

• Without washing the bowl, put the room temperature butter with the remaining sugar inside 30 sec/Speed 1.

  Also add the mascarpone and the liqueur 30 sec/Speed 3. Spatulate gathering all the mixture from the edges to the center and work another 20 sec/Speed 2.

  Add the sifted unsweetened cocoa, the ground cookies, and the hazelnuts 30 sec/Speed 1.

  Transfer the obtained dough into a large bowl, it must be moldable with hands, if necessary add a tablespoon of milk, or some more ground cookies if the dough is too soft.

• Put the finishing cocoa on a plate.

  Form the chocolate pralines one at a time; take a piece of dough and round it between the palms of your hands forming balls the size of a walnut, place them one by one on the plate where you have put the cocoa and roll them until completely covered with cocoa.

  Place the obtained pralines on a tray or, if you want something more elegant, in paper baking cups and then on the tray.

  Put them in the fridge until it’s time to serve them.

• The chocolate pralines are ready to be enjoyed… ENJOY YOUR DESSERT!

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