Hazelnut Praline Truffles

Submitted by honeydue

"Mmm need I say any more than the title. Your friends will think you bought these--they are so good, and they are easy to make variations with too. (Originally from Truffles, Candies & Confections by Carole Bloom)."

 

• Ready In: 7hrs
• Ingredients: 7
• Serves: 60

ingredients

• 1 tablespoon vegetable oil (unflavoured like safflower)
• 1⁄2 cup sugar
• 1⁄2 cup water
• 1⁄2 cup whole toasted hazelnuts (skinned)
• 2 1⁄2 lbs bittersweet chocolate, finely chopped
• 1 1⁄2 cups heavy whipping cream
• 4 tablespoons cocoa powder

directions

1. PRALINE:

2. Coat a 9-inch round cake pan with the vegetable oil and set aside.
3. Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes).
4. Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
5. When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel.
6. Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes).
7. Break the praline into pieces and pulverize to a powder in a food processor.

8. TRUFFLES:

9. Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring cream to a boil.
10. Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended.
11. Mix in 3/4 of the hazelnut praline mixture and blend well.
12. Cover and let cool to room temp and chill for 2-3 hours.
13. Line 2 baking sheets with parchment paper.
14. Use a piping bag to pipe out 60 1-inch mounds.
15. Cover and let chill in freezer for 2 hours.
16. Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer.
17. Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped.
18. Line 2 more baking sheets with parchment paper.
19. Melt and temper the remaining 1 1/2 pounds chocolate.
20. Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan.
21. Sprinkle the remaining praline on the top of the truffles before the chocolate sets.
22. ENJOY!