Recipe Praline truffles : Practical and Delicious

Recipe Praline truffles : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Praline truffles. You are currently reading Recipe Praline truffles : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Praline truffles requires 3h 35m, cook 10m and serve 6. Caution: allergy Contains peanuts, tree nuts, milk, sesame and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Delight loved ones with sweet offerings from your own kitchen - like these choc-kissed praline truffles!

Ingredients:

6 Ingredients

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  125g roasted peeled hazelnuts
  
  
  


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  80g (1/2 cup) icing sugar
  
  
  


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  300g dark couverture chocolate, chopped
  
  
  


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  1 tsp hazelnut oil (see note) (optional)
  
  
  


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  60ml (1/4 cup) pouring cream
  
  
  


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  Dutch cocoa (see note) (optional), to dust
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  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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