Truffles are ideal to offer to your guests at the end of the year. If they are usually coated with cocoa, I suggest a variation by coating them in praline. Yummy!
Prep Time: 15 minutes
Rest Time: 6 hours
Difficulty: easy
Yield: about fifteen truffles
Pour the cream into a saucepan with the chocolate and melt over low heat.
Mix until smooth and homogeneous.
Let cool, pour into a container, cover and set aside in the refrigerator for 6 hours.
Preheat oven to 390°F (200°C). Place the hazelnuts on a baking sheet and bake for 5-7 minutes. This makes it very easy to remove the skin from the hazelnuts and gives them a delicious toasted taste.
Rub the hazelnuts between your hands or in a kitchen towel to remove the skin. Blend the hazelnuts to obtain praline. Keep coarser pieces if desired.
Remove the ganache from the refrigerator.
Place the praline (or unsweetened cocoa powder, if you prefer the original version) in a soup plate.
Remove the ganache that has become a little hard with a small spoon.
Shape into small balls and roll in praline (or cocoa powder). Decorate with coarse hazelnut pieces.
Chill until ready to serve. Keep the remaining truffles (if any are left!) in the fridge.
Enjoy!
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