chocolate praline truffles

How To Make chocolate praline truffles

• 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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