Praline truffles
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How to make Praline truffles
Yield = 6Prep time: 3:35
Cook time: 0:10
Total time: 3:45
Ingredients
- 125g roasted peeled hazelnuts
- 80g (1/2 cup) icing sugar
- 300g dark couverture chocolate, chopped
- 1 teaspoon hazelnut oil (see note) (optional)
- 60ml (1/4 cup) pouring cream
- Dutch cocoa (see note) (optional), to dust
Method
- Step 1 Process 75g hazelnuts and sugar for 5 minutes or until finely ground. Add 150g chocolate and oil, if using, and process to a paste. Bring cream to the boil, add a pinch of salt, then pour into processor and process until smooth. Transfer mixture to a bowl, cover and refrigerate for 2 hours or until firm.
- Step 2 Scoop a teaspoonful of mixture, press a whole nut into centre, then roll into a ball to enclose. Place on a lined tray and repeat with remaining mixture. Return to fridge until ready to coat.
- Step 3 To temper chocolate, place 100g chocolate in a heatproof bowl over a pan of simmering water and stir until melted. Remove from heat. Finely chop remaining 50g chocolate and stir into melted chocolate until it begins to thicken. Place bowl over pan of hot water (no heat necessary) and stir briefly until just melted. Remove bowl from water.
- Step 4 To coat, holding truffles on a fork, dip into melted chocolate, allowing excess to drain. Place on a baking paper-lined tray. Leave to set. Transfer to an airtight container and store, preferably at room temperature. Will keep for 2 weeks. Serve dusted with cocoa, if desired.
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