Iron Chef Shellie
 

Hazelnut Praline Truffles

Happy New Year to you all! Hope you all had a lovely Christmas and brought the new year in with some fun and fabulous food. I know I certainly did. It was the best new years I’ve ever had, complete with the one the of the best views of the fireworks in Melbourne without being...

@ironchefshellie

When you cook this at home please tag me too - I love to see when other people give my recipes a go!

Recipes

Hazelnut Praline Truffles
January 1, 2009
Recipes

Let's Be Friends

Subscribe to my newsletter to stay in touch and be first in line for new recipes and regular subscriber-only treats.

Click to Subscribe

Hazelnut Praline Truffles

Happy New Year to you all!
Hope you all had a lovely Christmas and brought the new year in with some fun and fabulous food. I know I certainly did. It was the best new years I’ve ever had, complete with the one the of the best views of the fireworks in Melbourne without being crushed by a crowd.

It’s about time I shared a recipe with you all. I made these one afternoon when I was bored on holidays just before Christmas. They are hazelnut praline truffles, and just simply melt in your mouth. You can’t stop at just one. They made perfect last minute gifts for some of my loved ones and a nice dessert for Christmas Eve dinner.
The dark chocolate coated ones are complete with flakes of gold leaf.

This recipe I HIGHLY recommend. It can be a bit fiddly, but it’s definitely worth the work.

Hazelnut Praline Truffles
Taste Website

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Makes about 35

Voila! Bon Appétit!

Comments

4 comments on “Hazelnut Praline Truffles
  1. Julie

    they look amazing! you must have so much patience Shellie?

    January 9, 2009 at 11:44 am
  2. Iron Chef Shellie

    thanks Julie =)
    sometimes I have patience, sometimes not a lot at all!!

    January 9, 2009 at 2:26 pm
  3. Lorraine E

    They look gorgeous-I love the Gold Leaf Shellie! Hope you had a great Christmas and NY! 🙂

    January 9, 2009 at 4:25 pm
  4. monsqueek

    the praline is that what you have already made and set in the fridge ? thank you they look fab!!!

    August 24, 2010 at 7:45 pm
Tags  >>  

Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

Subscribe to the Email List

Find out more about Shellie


© 2020 Shellie Froidevaux
All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.