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Praline truffles
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Prep Time:
215 minutes
Cook Time:
10 minutes
Total Time:
225 minutes
Whip up homemade choc-kissed praline truffles to impress your loved ones!
Ingredients:
  • 125g roasted peeled hazelnuts
  • 80g (1/2 cup) icing sugar
  • 300g dark couverture chocolate, chopped
  • 4.60 gm hazelnut oil (see note) (optional)
  • 60ml (1/4 cup) pouring cream
  • Dutch cocoa (see note) (optional), to dust
Instructions:
  • Finely grind 75g hazelnuts and sugar for 5 minutes. Add 150g chocolate and oil (if using), process until paste forms. Boil cream, add pinch of salt, then pour into processor and blend until smooth. Transfer to bowl, cover, refrigerate for 2 hours until firm.
  • Take a teaspoon of the mixture, insert a whole nut in the center, shape it into a ball, and place it on a lined tray. Repeat with the rest of the mixture. Chill in the fridge until ready to coat.
  • Prepare rich, velvety chocolate by melting 100g chocolate in a heatproof bowl over simmering water. Once melted, add finely chopped 50g chocolate to create a thick, luxurious texture. Finish by briefly stirring the mixture over hot water before removing the bowl for seamless perfection.
  • Coat the truffles by dipping them on a fork into melted chocolate, letting the excess drip off. Place them on a tray lined with baking paper to set. Once set, store them in an airtight container at room temperature for up to 2 weeks. Dust with cocoa before serving, if desired.

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