Hazelnut praline truffles

Hazelnut praline truffles

Truffles make a lovely present, especially when they're boxed and beautifully packaged like these ones!

Ingredients of Hazelnut praline truffles

3/4 cup (165g) caster sugar

1 cup (150g) hazelnuts, roasted, peeled

650g dark chocolate, chopped

150ml pouring cream

100g butter, chopped

250g white chocolate, chopped

Silver and gold leaf and Dutch cocoa, to decorate

Preparation of Hazelnut praline truffles

Line a large oven tray with baking paper. Place sugar and 1/2 cup water in a saucepan and stir over medium heat until sugar dissolves and boils. Using a pastry brush dipped in water, brush sides of pan to remove any sugar crystals. Increase heat to medium-high and boil for 8-10 minutes or until a caramel forms. Stir in nuts then pour over tray. Stand until cool and hard.

Place 400g dark chocolate in a heatproof bowl. Place cream and butter in a saucepan. Bring to the boil over medium heat then pour over chocolate. Stand for 2 minutes then stir until smooth. Refrigerate for 20 minutes or until set.

In a food processor, pulse praline until coarsely chopped. Transfer to a bowl and stir in chocolate mixture. Return to fridge for 30 minutes. Roll tablespoonfuls of mixture into balls then place on a tray. Refrigerate for 1 hour or until firm.

Melt remaining dark and white chocolate separately in heatproof bowls over saucepans of barely simmering water. Cool to room temperature. Coat 1/2 the truffles in white chocolate and 1/2 in dark chocolate. Place on a wire rack over a tray then refrigerate for 20 minutes or until set. Decorate white truffles with silver leaf and 1/2 the dark truffles with gold leaf. Dust remaining dark truffles with cocoa. Store in the fridge for up to 2 weeks.

Source: Taste.com.au