Recipe for cooking chocolate praline truffles

Desserts to Go with Coffee and Tea :: Truffles

Chocolate Praline Truffles

Posted by FootsieBear at recipegoldmine.com May 13, 2001

Praline Powder
1 Tbsp. canola oil
1/2 c. sugar
1/2 c. whole almonds

Truffles
6 oz. semisweet chocolate
1/4 c. unsalted butter
2 1/2 Tbsp. orange liqueur
2 Tbsp. heavy cream
1 orange grated peel

Coating
1/2 c. unsweetened cocoa
4 oz. semisweet chocolate
Praline powder

Oil a baking sheet and set aside.

In a heavy 1-qt. saucepan, melt the sugar over low heat cook until it reaches 310 degrees F on candy thermometer and begins to caramelize. Add the almonds and continue cooking until candy becomes rich brown. Pour hot mixture onto baking sheet and cool until hard. Break into pieces and grind into a fine powder, in a blender or food processor.

Truffles: Melt chocolate over hot water in the top of a double boiler. Stir in butter, liqueur, cream orange peel and praline powder. Place mixture in fridge and allow to cool until thick enough to shape (about 1 hour). Form into balls 1/2-in. in diameter. Place in a single layer on a baking sheet and freeze till firm.

Coating: Sprinkle cocoa on a wax paper-lined baking sheet. Melt chocolate over hot water. Allow to cool to lukewarm. Put a dollop of lukewarm chocolate in your hand and quickly roll a frozen truffle in it. Thinly coat each truffle, then roll in cocoa. Store in an airtight container.

Makes approximately 4 dozen.