Chocolate Praline Truffles

Ingredients

  • 1 Tbsp
    canola oil
  • 1/2 c
    cocoa, unsweetened
  • COATING INGREDIENTS
  • 1
    orange peel, grated
  • 2 Tbsp
    heavy cream
  • 2.5 Tbsp
    orange liqueur
  • 1/4 c
    butter, unsalted
  • 6 oz
    semi-sweet chocolate, chopped
  • TRUFFLE INGREDIENTS
  • 1/2 c
    almonds, whole
  • 1/2 c
    sugar
  • 4 oz
    semi-sweet chocolate, chopped
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How To Make

  • 1
    PRALINE POWDER: Oil a cookie sheet and set aside.
  • 2
    In a heavy 1 quart sauce pan, melt the sugar over low heat cook until it reaches 310 on candy thermometer and begins to caramelize.
  • 3
    Add the almonds and continue cooking until candy becomes rich brown.
  • 4
    Pour hot mixture on to cookie sheet and cool until hard.
  • 5
    Break into pieces and grind into a fine powder, in a blender or food processor.
  • 6
    TRUFFLES: Melt chocolate over hot water in the top of a double boiler.
  • 7
    Stir in butter, liqueur, cream orange peel and praline powder.
  • 8
    Place mixture in fridge and allow to cool until thick enough to shape (about 1 hour).
  • 9
    Form into balls 1/2 inch in diameter.
  • 10
    Place in a single layer on a cookie sheet and freeze until firm.
  • 11
    COATING: Sprinkle cocoa on a waxed lined cookie sheet.
  • 12
    Melt chocolate over hot water.
  • 13
    Allow to cool to luke warm.
  • 14
    Put a dollop of luke warm chocolate in your hand and quickly roll a frozen truffle in it.
  • 15
    Thinly coat each truffle, then roll in cocoa.
  • 16
    Store in an airtight container.
  • 17
    Makes 4 dozen.

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