Pralines with nougat and butter

Preparation:
Beat MEGGLE yoghurt butter until creamy. Warm the nougat over a low heat and add it into the butter, beating constantly. Add the amaretto into the mixture and stir it in well. Form pralines with a cake decorating bag (about 1 cm in diameter) and arrange on a porcelain plate or cutting board. Freeze the pralines for an hour. Make the chocolate glazing according to the instructions on the packaging. After an hour, dip cooled pralines into melted chocolate and roll in sugar.