Chocolate Praline Truffles
Yield: 4 dozen
- 1 tablespoon canola oil
- 1/2 cup granulated sugar
- 1/2 cup whole almonds
- 6 ounces semisweet chocolate
- 1/4 cup unsalted butter
- 2 1/2 tablespoons orange liqueur
- 2 tablespoons heavy cream
- 1 orange grated peel
- 1/2 cup unsweetened cocoa
- 4 ounces semisweet chocolate
- Praline powder
- Oil a cookie sheet and set aside.
- In a heavy 1 quart saucepan, melt the sugar over low heat cook until it reaches 310 degrees F on candy thermometer and begins to caramelize.
- Add the almonds and continue cooking until candy becomes rich brown.
- Pour hot mixture onto cookie sheet and cool until hard.
- Break into pieces and grind into a fine powder, in a blender or food processor.
- Melt chocolate over hot water in the top of a double boiler. Stir in butter, liqueur, cream orange peel and praline powder. Place mixture in fridge and allow to cool until thick enough to shape (about 1 hour).
- Form into balls 1/2 inch in diameter. Place in a single layer on a cookie sheet and freeze until firm.
- Sprinkle cocoa on a wax paper-lined cookie sheet.
- Melt chocolate over hot water. Allow to cool to lukewarm.
- Put a dollop of lukewarm chocolate in your hand and quickly roll a frozen truffle in it. Thinly coat each truffle, then roll in cocoa.
- Store in an airtight container.
Posted by FootsieBear at Recipe Goldmine May 13, 2001.